- 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.