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Cashew Mayo (mayonnaise)
Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series. Our favorite mayo.
3/4 cup raw cashews, rinsed (for nut allergies see pg. 109 of vol. 5)
1/4 cup lemon juice, to taste (up to 1/3 cup)
1/2 to 1 tsp onion powder
1/2 tsp sea salt
1/2 to 3/4 cup soy milk (or Soy Creamer* or water) as need
1/4 to 1/2 cup canola oil (VERY optional!)**
1/2 cube Golden Seasoning, optional***
dash turmeric, optional***
1 to 2 Tbsp nutritional yeast flakes, optional***
Put cashews, lemon juice, and enough soy milk to completely cover cashews. Blend on high until smooth, add remaining ingredients. Will thicken in fridge – becomes spreadable. To use as dip or to thin add more soy milk as needed. Other Mayo’s see below!
Serves 16
Ready in: 10 minutes
Nutrition (per serving): 39.9 calories; 3.0g total fat; 0mg cholesterol; 63.8mg sodium; 55.8mg potassium; 2.5g carbs; 0.3g fiber; 0.5g sugar; 1.5g protein.
Tips ‘n’ Techniques
* Soy Creamer makes this extra special.
** Canola oil add omega 3 and makes it extra rich and creamy, but adds A LOT of fat (not shown in nutritional info). We like it just fine without oil, especially if we add 1 to 2 tsp Italian herbs.
*** We add these optional ingredients for variety once in a while.
**** Can use 1/2 sunflower seeds or almonds in place of 1/2 of the cashews for nutritional variety. Cashews are very creamy and add the texture desired for this recipe.
Creamy Cashew Dip: Add 1 to 1 1/2 tsp Italian Herbs
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Last Revised February 9, 2010
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