jar or container with a lid for storing in the fridge
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Ingredients
½cup(60g) cashew nuts or macadamia nuts(soaked overnight in water then rinsed and drained)
¼cup(60ml) of water
2tablespoonfreshly squeezed lemon juice
½teaspoondijon mustard
a good pinch of sea salt
Instructions
Place all the ingredients into your blender and blend together until you have a vegan cashew mayo that’s beautifully smooth and creamy.
Taste test it and if it needs a little more zing, try adding a little more lemon juice or dijon mustard.
Decant into your jar or lidded container for use. Freshly made cashew mayo will keep in the fridge for up to 3 days
Notes
For the creamiest cashew mayo you'll need to soak the cashews or in advance (macadamia nuts if you want to a truly raw vegan recipe). I soak the nuts in water overnight.This recipe makes approximately 120 ml of fresh vegan cashew mayonnaise. Its enough to fit into a little saved herbs and spices jar from the supermarket.It will keep nicely for up to 3 days in the fridge.To make a larger batch of cashew mayo, simply double or treble the amounts provided.