Healthy alternative with whole food ingredients that taste similar to the original. Use in place in any recipe asking for mayonnaise.
When vegan mayo started being sold in stores, I was thrilled, which was odd considering dairy mayo was never one of my favourites. I guess it was more of an excitement that there is another alternative available for people.
Over time I decided I wanted to make my own in order to have cleaner ingredients. This recipe is definitely a much more healthy version than your typical brands found in grocery stores.
No one in my family has a nut allergy so I use cashews for this recipe. I prefer to use and make as many soy free dishes as possible, but if you have a nut allergy, using tofu instead is definitely an option. I have yet to try it but when I do I will update the post to include both versions.
Taste and texture definitely are important for someone to begin their plant-based food journey. Colour as well, but obviously taste and texture are the most important. I find the taste super close. Texture is a little less smooth than the original mayo, but it isn’t noticeable when used in recipes. A high speed blender is needed to make this cashew version as smooth as possible. And the colour has a bit of a grey-white tinge.
I generally use this for my Chickpea Salad Sandwiches, and have used it a few times making a salad dressing.
- high speed blender
- 1 ½ cups raw cashews, soaked overnight and rinsed (or quick soak – cover with boiled water for 30 minutes)
- ½ cup water
- 1 ½ tsp lemon juice
- 1 ½ tsp white vinegar
- 1 tsp nutritional yeast
- ½ tsp dijon
- 1 tsp salt
- Add all ingredients to a high speed blender and blend for 1 minute
- Good up to 10 days in a sealed container in the fridge.
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