Today I'm going to take you through a recipe that I'm very impressed with: cashew mayo, a complete plant based mayonnaise sauce.
Easy to replicate, this sauce will trick every mayo lover.
Creamy, with the right hint of acidity and packed with goodness!It is also oil free (only natural oils from cashew nuts), hence ⅓ of the calories of any vegan mayo you can buy in shops and even less than a regular light mayo! And.. it does taste like the real thing!
Only one step and one reccomandation to make this recipe: remember to soak the nuts in advance! 😀
How to make Cashew Mayo
Ingredients:
100 gr Cashew Nuts
100 ml Water
4 tbs Lemon Juice
3 tbs Apple Cider Vinegar
¼ teaspoon Pink Himalayan Salt (or Black Salt for an eggy flavour)
½ teaspoon Dijon Mustard
Method:
Soak cashews for at least 4 hours in cold water.
Add all ingredients to a blender and blend until smooth and creamy.
Use as regular mayo in cold pasta dishes, sandwiches, on chips and as a base for loads of other sauces!
Can be stored up to 1 week in the fridge.
Let me know what you think about this recipe if you make it.
Have a lovely day 🙂
I hope you enjoyed this recipe! If you do, take a look to this super creamy Vegan Almond Ricotta!
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