Homemade Cashew Mayonnaise
This raw vegan version is one condiment you’ll always want to have ready in the kitchen. For variations of sauces and dressings from this base recipe, here’s a handy chart.
Yield: 3 cups
INGREDIENTS
2 cups raw cashews, soaked 4 hours, rinsed then drained
¾ cup filtered water
¼ cup olive oil
¼ cup flax oil
3 Tablespoons lemon juice
2 pitted Medjool dates
2 teaspoons onion powder
1½ teaspoons Celtic sea salt
1 teaspoon garlic powder
Pinch of white pepper
PREPARATION METHOD
- In a high-speed blender, puree all of the ingredients, stopping the blender to scrape down the sides with a spatula. Resume blending until the mayonnaise is smooth and creamy.
- Store in an air-tight container in the refrigerator for up to two weeks.
