From the kitchen
Cashew Mayo
An eggless, dairy-free mayo built by blending soaked cashews with lemon and a touch of oil.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Water
- 2 tbsp Fresh Lemon Juice
- 1/2 tsp Dijon Mustard
- 1/4 cup Neutral Oil
- Salt, to taste
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, water, lemon juice, and Dijon in a blender and blend until smooth.
- With the blender running on low, slowly drizzle in the oil to emulsify.
- Season with salt.
- Refrigerate; use within 1 week.
Kitchen note
Cashews are already naturally rich, so this mayo needs far less oil than a classic egg yolk version, the nut itself is doing most of the fat's job.
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