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Everything is better with mayo, especially when the mayo is a less processed, egg-free, soy-free, more nutritional version. This homemade mayo uses fresh lemon juice, healthy oils and none of the nasties like stabilisers and thickeners found in it's store bought counterparts. You could almost even say it's healthy for you. In moderation of course.
Similarly to traditional mayo you can create different variations to the recipe to suit the meal you are adding it to. Chilli and lime, sundried tomato and basil, rosemary and garlic..the possibilities are endless.
If you're strapped for time throw the cashews in raw, although I recommend soaking the raw cashews for at least 2 hours. The longer you soak the cashews the creamier the mayo will become. I just throw the cashews into a bowl and cover generously with water then set it aside on the kitchen bench until I'm ready to use it.
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| Soak raw cashews for 2+ hours for a creamier consistency |
Makes approximately 2 cups
INGREDIENTS
- 1 cup raw cashews (preferably soaked for 2+ hours - the longer soaked the creamier)
- 1 1/4 cup olive oil
- 1/4 cup water
- 2 teaspoons mustard
- 1/2 teaspoon garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon rice malt syrup (or other sweetener)
- 1 teaspoon salt
INGREDIENTS
- 1 cup raw cashews (preferably soaked for 2+ hours - the longer soaked the creamier)
- 1 1/4 cup olive oil
- 1/4 cup water
- 2 teaspoons mustard
- 1/2 teaspoon garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon rice malt syrup (or other sweetener)
- 1 teaspoon salt
RECIPE
1. Place all ingredients in a food processor or blender and mix until smooth and creamy. Taste and adjust seasoning to your liking.
2. Refrigerate in an airtight container. Allow to cool before serving.
Please note: The mixture will thicken as it cools down. Add 1/4 cup more water for a runnier consistency.
1. Place all ingredients in a food processor or blender and mix until smooth and creamy. Taste and adjust seasoning to your liking.
2. Refrigerate in an airtight container. Allow to cool before serving.
Please note: The mixture will thicken as it cools down. Add 1/4 cup more water for a runnier consistency.
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Storage Suggestions
Vegan mayo will last longer than traditional mayonnaise as it's egg-free. Store in an airtight container in the fridge for up to 1 week.
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If you tried this recipe I'd love to hear from you. Use the hashtag #chelseycrafts on Instagram or post in the comments form below.
This is beautiful! I love cashew-anything. I've made tons of different creams and sauces but not a mayo. Great idea that I will definitely try.
ReplyDeleteCashews are the best! Let me know how you go and I'd love to try some of your favourite cashew-based recipes.
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