Ingredients
- 1 cup raw cashews, soaked
- 1/3 to 1/2 cup water
- 1 to 2 Tablespoon freshly squeezed lemon juice
- 3/4 teaspoon Himalayan pink salt
- 1/3 teaspoon ground mustard seed
- 1/3 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Add everything to a NutriBullet, high-speed blender, or equivalent.Â
- Blend until the cashews are smooth and creamy. Taste and adjust seasonings if needed. The mayo will thicken up as it sets in the refrigerator.
- Store in an airtight jar in the refrigerator. Use within 4-6 days.
Notes
- A high-speed blender will work but it requires extra blend time and constant stoping and scraping down of the sides until it reaches a smooth and creamy texture.
- Ground mustard can be replaced with up to 1 teaspoon dijon mustard.
- To soak the cashews- Boil 1-2 cups of water. Turn off the heat and add the cashews. Allow them to soak for 15-20 minutes or until softened. Drain and rinse. Alternatively, you can soak the cashews in a bowl of room temp water on the counter overnight.
- For the water, use 1/3 to 1/2 cup depending on how thick you like your mayo.
- For the salt, I find a level 3/4 teaspoon to be perfect for this recipe, but you can lessen it to 2/3 teaspoon and add more to taste. If you are using it for my vegan potato salad (recipe coming soon) I definitely recommend using a level 3/4 teaspoon.
https://www.whereyougetyourprotein.com/vegan-mayo/#mv-creation-126-jtr
