Servings: 12 servings
Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad or dressings.
Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.
Drain the cashews, discard the water and add them to a high powered blender. Now add the lemon juice, apple cider vinegar, salt and 3/4 cup fresh water. Blend until very smooth.
Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches.
- If you are allergic to cashews, I would suggest using this recipe for Tofu Mayo instead.
Serving: 1serving, Calories: 90kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 100mg, Potassium: 110mg, Fiber: 1g, Sugar: 1g, Vitamin C: 2mg, Calcium: 6mg, Iron: 1mg