A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.
- Soak cashews in hot water for 30 minutes. If you have a high-speed blender, like a Vitamix, soaking is optional. But, it will make the mayo that much creamier.
- Add cashews along with all other ingredients to blender and process until smooth and creamy.
- Stop and taste test: adding more apple cider vinegar for tanginess; lemon juice for acidity; salt for saltiness; and more water if you want it not so thick.
- Blend once more after making final adjustments. Pour into a jar or container and store in fridge until ready to use. It will keep for several days.
Add a chipotle pepper in adobo sauce during the blending and it makes a great aioli.
If you have a nut allergy, use a 12 ounce box of firm or extra firm silken tofu.
- Category: Dips & Spreads
- Method: Blend
- Cuisine: Vegan
Keywords: vegan, mayo, plantbased, vitamix, raw, spread, sandwich