I have been wanting to make an oil and dairy free mayonnaise and today I gave it a try. I am thrilled with the result and look forward to experimenting with all the ways I can use this whole food plant based version of mayonnaise. Remember, even this vegan version of mayonnaise is high fat because of the cashews so treat it as a condiment. Use it sparingly especially if you are trying to reverse heart disease.
Makes: 1 cup
Time: 10 minutes not including soaking the cashews
1 cup cashews, soaked for an hour or so
3 tablespoons lemon juice
1 date, pitted and soaked for an hour or so
⅓ cup water
1 clove garlic, minced
2 teaspoon Dijon mustard
Salt and pepper to taste
What to do
Place all the ingredients into the goblet of an Optimum or similar blender and whizz until smooth. Adjust seasoning.
Keep in an airtight jar in the fridge. It will keep for 4 or 5 days.
Toot … toot! Blowing my own trumpet for a moment. This recipe was featured in the UK Guardian Witness Readers Recipe Swap!