Description
A vegan and gluten-free cashew mayonnaise that serves as a creamy and healthy substitute for traditional mayonnaise.
Ingredients
Scale
- 1/2 cup (60g) cashew nuts, soaked overnight in water then rinsed and drained
- 1/4 cup (60ml) water
- 2 tablespoons freshly squeezed lemon juice
- 1/21/2 teaspoon Dijon mustard
- A good pinch of sea salt
Instructions
- Soak the Cashews: Start by soaking your cashews in water. You will want them to feel soft and pliable after soaking, which usually takes several hours or overnight. This step is crucial for a silky smooth mayonnaise, so do not skip it. A common mistake is not soaking long enough, which can leave you with grainy mayo.
- Blend It All Together: Drain those soaked cashews and toss them in a blender. Add in water, lemon juice, and Dijon mustard. Blend until it looks creamy and velvety. You will know it is ready when you can’t see any bits of nuts. If it is grainy, just keep blending or soak the cashews longer next time.
- Adjust to Your Taste: Taste your mayo and see if it needs a little more zing. If it is not quite tangy enough, adding more lemon juice or a bit more Dijon will brighten it up. Trust your taste buds here. Just remember to add small amounts at a time to avoid overdoing it.
- Store & Chill: Scoop your freshly made cashew mayo into a jar with a tight lid. Pop it in the fridge and let it chill for a couple of hours. This waiting period helps the flavors mingle nicely. Just know it might thicken up after being chilled, so plan on adding water if you find it too thick later on.
- Enjoy Your Creation: Use your cashew mayonnaise as a substitute in your favorite recipes, or simply spread it on sandwiches. It adds such a creamy touch. Just keep an eye on the consistency and taste as you go. If it feels too thick, a little water goes a long way.
Notes
- Storage Tips: Freshly made cashew mayo will keep in the fridge for up to 3 days. Store in a container with a tight lid for best results.
- Expert Tips: Soak the nuts overnight for the creamiest consistency. If short on time, soak in hot water for 3 to 4 hours instead. If your mayo ends up grainy, ensure your nuts are soaked long enough or opt for a high-speed blender.
- Reheating Instructions: No reheating required for this recipe.
- Serving Suggestions: Spread on sandwiches or wraps, serve as a dip with fresh veggies, or drizzle over salads or grain bowls.
- Recipe Variations: Add minced garlic for an aioli flavor, include herbs like basil or dill for extra freshness, spice it up with cayenne pepper or Sriracha, or use smoked paprika for a smoky twist.
- Ingredient Notes: Ensure your cashews are fresh and have been soaked adequately for the best texture. You can substitute with macadamia nuts for a richer texture, but soak them as well. If substituting lemon juice, raw apple cider vinegar can be used for a stronger taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg