Vegan Cashew Mayo Recipe

Vegan Cashew Mayo

Written by Amy

Hey you, my name is Amy. I've spent the past decade studying holistic plant-based nutrition, Ayurveda & mysticism. This page is my cozy corner where I get to share the wisdom that has transformed my body, mind & deepened my connection to spirit. I hope you enjoy!

June 25, 2020

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Vegan Cashew Mayo

Vegan Cashew Mayo


  • Total Time: 2 hours 5 minutes
  • Yield: 1 jar 1x
  • Diet: Vegan

Description

 

Yep. You read that right. A vegan mayo that actually tastes like MAYO. No sugar, no coconut, just deliciousness! You’re going to loooove it.

 


Ingredients

Units Scale
  • *1 cup Cashews (soaked or boiled)
  • 1/2 cup Purified water
  • 2 tbsp Lemon juice (freshly squeezed)
  • 2 tbsp Apple cider vinegar (raw, unfiltered)
  • 1 1/2 tsp Mustard powder or dijon mustard
  • **1 tsp Granulated garlic (or 1/2-1 clove of fresh garlic)
  • 1 tsp Salt (unrefined)
  • ***1/2 cup Oil

Optional (flavour combos)

  • 1/8 to 1/4 cup Pesto (reduce the oil from above)
  • 1/8 cup Sriracha (or another hot sauce)
  • 1/4 cup Truffle oil (reduce the oil from above)

Instructions

  1. Soak or boil your cashews.
  2. Add everything except the oil to the blender. Blend on high until smooth (45-60 seconds). Scrape the sides of the blender with a spatula.
  3. Blend on low and slowly add the oil over approx. 30 seconds.
  4. Pour into a jar and refrigerate. It should last up to two weeks in the fridge.
    Enjoy!

Notes

*The Cashews:

  1. You can soak raw, unseasoned cashews in room temp water for 4 hours (this will keep your may raw and packed with EXTRA enzymes).
  2. You can boil the cashews for 15-mins. A great option if you’re short on time.

**The Garlic:

  • I like granulated garlic. I prefer it to garlic powder in most recipes, because it’s a little less… potent. 
  • In this recipe, getting the right ratio of fresh garlic can be tricky. Raw garlic gets more potent by the day, so I suggest starting with ½ a clove. Alternatively, you could use roasted garlic for a lovely roasted garlic mayo.

***The Oil

  • I use half avocado and half olive oil. The olive oil has a pretty strong flavour and I prefer a less intense taste in this recipe. Grapeseed is another good option, though keep in mind it’s got a higher Omega-6 ratio than avocado oil.
  • ** If you do a pesto or truffle mayo, be sure to include that in the total oil used.
  • Prep Time: 2 hours
  • Cook Time: 5 minutes
  • Category: Dips, Condiments
  • Cuisine: American, Canadian

Nutrition

  • Calories: 3757
  • Sugar: 12
  • Sodium: 3430
  • Fat: 395
  • Saturated Fat: 39
  • Carbohydrates: 49
  • Fiber: 6
  • Protein: 26
  • Cholesterol: 2

Keywords: Cashew, Mayo, Mayonnaise, Sugar free, Vegan, Condiments, Pesto, Truffle, Sriracha, Hot sauce, Spicy

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