Cashew Mayonnaise – make your own healthy eggless mayo in under a minute!
Cashew Mayonnaise couldn’t be easier to make. Just put all ingredients in a blender and blend until smooth. That’s it! Under a minute you will get a wonderful substitute for an egg mayonnaise with a light, nutty flavor.
If you are an mayo addict like me, it is not possible to imagine a life without mayonnaise. And you don’t need to live without it because cashew mayo is great for vegans, vegatarians and all people who don’t want or cannot eat the classic egg spread for any reason.
Recipe for this raw Cashew Mayonnaise is one of those you need to keep at hand and use whenever you need a spread for sandwiches or wraps. It is also a good addition to dressings, sauces and dips which you can upgrade with hot spices of your choice.
- 3/4 cup raw cashew nuts soaked in water for 2 hours for smothness
- 2-3 Tbsp sunflower oil
- 2 Tbsp water - more or less depends how thick you want it to be
- 1 tsp lelmon juice
- 1/2 tsp sugar or a few drops of agave nectar optional
- 1 tsp prepared mustard
- 1/2 tsp white vinegar
- turmeric (optional, for color only)
- salt, pepper
Soak raw cashew nuts in water for at least 2 hours. It will make them soft and help you get a smooth mayonnaise.
Drain cashews and put them in a blender together with sunflower oil, 2 Tbsp water, lemon juice, sugar or agave nectar, mustard and vinegar. Season with salt and pepper. If you wish to achieve a deeper yellow color, you can add a pinch of turmeric powder. Blend all ingredients until you get a smooth and creamy paste. Add more water if you like thinner mayo.
Keep in the fridge.