Here is a modified, heart-healthy, and creamy whole-food plant-based (WFPB) version of your recipe:
Ingredients
- 1 C coconut meat (raw)
- ½ C raw cashews (soaked for 2 hours in hot water, then drained)
- ½ C water (add more as needed to blend)
- 2 T apple cider vinegar
- 1 t fresh lemon juice
- ½ t Dijon mustard (no added salt or sugar)
- ⅛ t black salt (Kala Namak, gives it an “eggy” flavor)
Instructions
- Add all ingredients into a high-speed blender.
- Blend on high until completely smooth and creamy. If it is too thick to blend, add water 1 tablespoon at a time.
- Transfer to a sealed container and chill in the fridge for at least 1 to 2 hours. It will thicken significantly as it cools.
This makes roughly 1.5 cups of mayo (24 tablespoons). For each 1 tablespoon serving we have:
25 kcal
2.2g fat
1.2g saturated fat
8mg sodium
NOTE: Improve nutrition by substituting coconut with white beans!
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If you use video recipe, compare nutrition:
1 cup coconut meat
1/2 Tablespoon apple cider vinegar
6 Tablespoons olive oil
1 Tablespoon pine nuts
1 teaspoon sea salt
1/4 cup water
For each 1 tablespoon serving we have:
38 kcal
4.1g fat
1.3g saturated fat
83mg sodium