Cashew Mayo (Egg Free, Vegan)
This cashew mayo recipe is the perfect sauce for sandwiches, homemade dressings, or a flavorful base for a dip. This sauce will add loads of flavor to to any dish - a thick and creamy dairy free sauce that has raw unsalted cashews, lemon juice, and garlic.
Servings: 12 tablespoons
Calories: 61kcal
Cost: $1
Equipment
- Blender
- Ramekin, for serving
Ingredients
- 1 cup cashews raw and unsalted
- 2 cups boiling water
- 1 clove garlic
- 1 lemon juiced, about 2 tablespoon
- 1 tablespoon whole grain mustard or Dijon
- 1/4 teaspoon Sea Salt
- 1/3 cup cold water plus 2 tablespoons extra if needed
- freshly ground black pepper optional garnish
Instructions
- In a large bowl (or mason jar), add the cashews and boiling water. Allow cashews to soak for 15 minutes.
- Drain, and rise cashews under cold water.
- Add all of the below ingredients to a blender. Starting on low and slowly working up to the highest setting, blend well to combine for about 1 to 2 minutes. If blender seizes up, add an additional teaspoon of water until smooth.
- Transfer sauce to a ramekin, and top with black pepper for an optional garnish.
- Spread on a sandwich, enjoy as a dip, or use in a creamy dressing! Store in the refrigerator in a sealed container for 2 days.
Video
Nutrition
Calories: 61kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 64mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg