From the kitchen
Coconut Cashew Mayo
An eggless spread built by blending soaked cashews, light coconut milk, oil, and lemon juice.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Light Coconut Milk (carton-style)
- 2 tbsp Fresh Lemon Juice
- 1/2 cup Neutral Oil
- 1/2 tsp Dijon Mustard
- Salt, to taste
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, coconut milk, lemon juice, and Dijon mustard in a blender.
- Blend on high until completely smooth, 1 to 2 minutes.
- With the blender running on low, slowly drizzle in the oil until fully emulsified and thick.
- Season with salt and refrigerate; use within 5 days.
Kitchen note
Adding the oil slowly at the end is what makes or breaks the texture — pour it in all at once and the emulsion won't hold, leaving you with a thin, separated sauce instead of a thick mayo.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.