Healthy, easy and amazing cashew mayonnaise! Made with 4 ingredients (plus water and salt), it is oil-free, vegan, and Paleo. Use it in any and all recipes calling for mayonnaise.
The price of plant-based mayonnaise makes me faint.
In addition to being close to 4 times the cost of traditional mayonnaise, the jars tend to be tiny. That’s fine if you are using it for an occasional swipe on a sandwich. But the mayonnaise-dependent summer salads in the warm months ahead (e.g., potato salad, coleslaws, and more) can break the bank in a single meal.
So I did what I typically do in such situations. I made my own. And you can make it, too, because my recipe is as easy as can be!
Start by soaking 1 cup of raw cashews. You can soak the cashews overnight, but I usually use a quick method: soak in boiling water for 15 to 20 minutes. The cashews will plump up to roughly twice their size.
Drain and rinse the cashews, and then blend with water, freshly squeezed lemon juice, a hit of Dijon mustard (tangy goodness), garlic powder and sea salt. A small bullet-style blender is ideal for this quantity of mayonnaise.
Oh, and yes, you are reading correctly: this mayonnaise has NO OIL! The velvety richness is derived from the fat in the cashews. Easy. Healthy. Amazing.
Here’s a breakdown of this mayo’s stellar attributes:
*4 ingredients (plus water & salt)
*Less than half the calories of traditional mayonnaise
I know that you are going to love this mayo!