Friday, September 18, 2015

Egg-Free Mayonnaise Recipe

This recipe comes from fellow plant-based eating friend, Jennie. She's always looking for recipes on the web and, like me, subscribes to a few healthy recipe sites. Since she doesn't like regular mayonnaise (made from eggs) and those vegan choices made with soy, she was always looking for a replacement. She found this one on Nourishing Meals.

Egg-Free Mayonnaise

yield 1.5 C

category Condiment
cuisine Vegan

1 C raw cashews
1/4 C filtered water
2 Tbsp apple cidar vinegar
2 Tbsp freshly squeezed lemon juice
1/2 tsp yellow mustard powder
3/4 - 1 tsp sea salt
6 Tbsp extra virgin olive oil

1. Place cashews in bowl then cover with filtered water. Set aside to soak for 3 hours.
2. Add the soaked cashews, water, vinegar, lemon juice, mustard powder, and sea salt to your high-powered blender. Blend until thick and creamy. 
3. Then add the olive oil and blend until combined. Keep blending until it is ultra smooth. You may need to stop the blender, stir it, and then blend again.
4. Scoop the mayo into a jar and refirgerate. It will thicken when it chills.

If you were looking for something to dip veggies in for an appetizer, you might use this recipe. The flavor presents a mild zing. Sprinkle some smoked paprika on the mayo/dip and scoop away. I think you'll like it.

What's your favorite use for mayonnaise?


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