Creamy Cashew Mayonnaise

If you don’t want to sacrifice flavor and creaminess for using a dairy-free, eggless mayonnaise recipe, you’re in the right place. This one is so simple and easy that you can whip it up in 5 minutes with only 6 ingredients, if you count the water. It is so much lighter than regular mayonnaise, and it tastes at least as good. Perfect on sandwiches, in coleslaw, potato salad, or whatever else you use mayonnaise for.

You will need:

• a high speed blender

Ingredients:

• 1 cup cashews, soaked overnight or for at least 4 hours
• 1/4 cup (60 ml) filtered water
• 1/2 lemon, peeled and seeded
• 3/8 tsp Celtic sea salt
• 1/2 tsp mustard powder
• 1 Tbsp extra virgin olive oil

Preparation:

Drain cashews, rinse, and drain again. Put all the ingredients into your high speed blender, and blend on high speed for about 2 1/2 to 3 minutes. Use the tamper to to push down all the little bits and pieces from the sides while the machine is working. You can stop after about 2 1/2 minutes to check the consistency. The end product should be absolutely smooth. Keep going until you reach that texture. To store, keep the mayonnaise in the fridge.

Notes:

•  I always soak my cashews at room temperature. If you really want them to be in the fridge, the blending time might be different.
• Besides using it in salads, slaws, and on sandwiches you can use this mayonnaise as a dip for veggies, as a base for homemade ranch dressing, or spread it over roasted potatoes.