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Raw Vegan Mayonnaise
This raw, vegan, egg-free mayonnaise will rock your world, and is a fantastic base for salad dressings, dips, and spreads.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cups
Ingredients
- 1/3 cup (80ml) filtered water
- 1/4 cup (60ml) extra-virgin olive oil
- 1 cup (140g) raw unsalted cashews, soaked and drained (or blanched slivered almonds)
- 3 tablespoons fresh lemon juice
- 1 teaspoon prepared yellow mustard
- 1 teaspoon apple cider vinegar
- 3/4 teaspoon coconut sugar (or Lakanto for sugar-free)
- 1/4 teaspoon Celtic sea salt
Instructions
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Drain the soaked cashews, and discard the soaking liquid.
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Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
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Transfer the mixture to a sealed container. It will keep for 2 to 3 days.
Recipe Notes
Recipe from The Blender Girl cookbook
Photo by Trent Lanz, and styling by Alicia Buszczak