I made a version of this cashew mayonnaise before and used it more as a spread than a dressing. Now, I have tweaked the recipe to make it creamier and tangier and more mayonnaise-y. I used some elements from the grapeseed mayo I made recently and now this is the perfect oil free alternative mayo.
Use in cole slaw, on tofu clubs, tofu salad, chickpea salad, as a dip for baked potatoes (very Belgian and very good) or anywhere else you would use mayo.
1 cup cashews
3/4 cup water
The juice of 1/2 lemon
1 tablespoon white wine vinegar
1 teaspoon vegan sugar
1/2 teaspoon each: garlic powder, onion powder, mustard powder
Salt, a pinch to taste
If you don’t have a Vitamix, soak the cashews overnight. Drain them and use fresh water to blend.
Place all ingredients int the Vitamix or blender, blend until smooth. Enjoy!
One thought on “How to Make Homemade Cashew Mayonnaise”
So healthy!! I’m gonna have to try this!!