Raw Vegan Mayo
from The Blender Girl cookbookAugust 14, 2009
This raw, vegan, egg-free mayonnaise will rock your world, and is a fantastic base for salad dressings, dips, and spreads.
Raw Vegan Mayonnaise
Ingredients
- 1 cup (140g) raw unsalted cashews
- 1/3 cup (80ml) filtered water
- 1/4 cup (60ml) extra-virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 1 teaspoon (8g) prepared yellow mustard
- 1 teaspoon (5ml) apple cider vinegar
- 3/4 (3g) teaspoon coconut sugar
- 1/4 teaspoon (1.5g) Celtic sea salt
Instructions
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If you are not using a high-speed blender, quick-soak your cashews by placing them in a small bowl, and covering them with boiling hot water. Allow to sit for 10 minutes, then drain, and discard the soaking liquid. (This will give you the smoothest texture.)
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Throw the drained cashews into your blender with the rest of the ingredients, and blast on high for 30 to 60 seconds, until smooth and creamy. You should have about 1 cup of mayo.
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Transfer the mixture to a sealed container. It will keep in the fridge for about 5 days.
Recipe Notes
Yield: Makes about 1 cup.
Serving: 1 serving = 2 tablespoons.
Recipe from The Blender Girl cookbook.