Description
A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.
Ingredients
Scale
- 1 cup raw cashews
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 tsp. mustard (yellow or dijon)
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 heaping tsp. sea salt
- 1/4 to 1/2 cup water
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size:
- Calories: 51
- Sugar: 0.6 g
- Sodium: 1.3 mg
- Fat: 3.9 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: vegan, mayo, plantbased, vitamix, raw, spread, sandwich