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.
Optional (flavour combos)
- Soak or boil your cashews.
- 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.
- Blend on low and slowly add the oil over approx. 30 seconds.
- Pour into a jar and refrigerate. It should last up to two weeks in the fridge.
- You can soak raw, unseasoned cashews in room temp water for 4 hours (this will keep your may raw and packed with EXTRA enzymes).
- You can boil the cashews for 15-mins. A great option if you’re short on time.
- 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.
- 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
- 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