Cashew Dressing (Vegan Mayonnaise)

Don’t get me wrong, I like eggs, but sometimes I feel like something lighter and I also have loads of egg-free and vegan friends. This recipe is a simple one to make, just blending and no worrying about eggs splitting or the end result failing. It’s a perfect balance of creamy, lemony, salty and tang.

Sorry but how yum does that look!

This recipe can be used anywhere you use mayo – tossed through salads like potato or coleslaw or my favourite salad of sliced apple, crunchy snow peas and celery, as a spread or as a dipping sauce for some yummy herby sweet potato fries like we did at home here.If you are following Medical Medium you can substitute the apple cider vinegar for the same quantity of lemon juice instead.

This recipe is egg free, gluten free, dairy free, vegan, raw and suitable for GAPS & Paleo protocols. And with the apple cider vinegar it’s also probiotic too!

INGREDIENTS

1 cup natural raw cashews
2 tblsp apple cider vinegar
3 tblsp lemon juice (half a medium lemon)
1 tsp quality dijon mustard
1/2 cup quality olive oil
2/3 cup water
salt & pepper to taste

METHOD

Soak your cashews in a bowl of water to cover. I do this for a couple of hours, or overnight. If you are in a hurry don’t stress, just do this for about half an hour while you get your other ingredients ready, hang out the washing, you get the gist.

Strain the water from the soaking cashews and rinse them. They should have softened now and plumped up.

In a blender, nutrabullet or Thermomix add all of your ingredients EXCEPT the water.

We are going to add just half a cup of the water for now, and add the rest if it is too thick. Easier to go from that way than try remedy a runny mayo later!

Blend all of your ingredients together, stopping at intervals to scrape down the sides and keep blending until your mixture is thick and creamy. You don’t want a grainy texture so keep blending, and adjust the thickness with your extra water if you need to. In my Thermomix I did speed 5.5 for 30 seconds, stopped and scraped, then speed 7.5 for 30 seconds, scraped then 7.5 for 30 seconds again.

Pour into a glass jar or Glasslock container and chill in the fridge. This is actually even yummier the next day too when the flavours have really melded together but totes fine to use straight away.

So what do you reckon? Pretty easy hey!? Is this something you will give a try? Drop me a message or tag me on a pic, I love to see what you get up to in the kitchen.

Like this recipe? Find the Fermentation & Treats eBook here.

2 thoughts on “Cashew Dressing (Vegan Mayonnaise)

  1. Thank you Nat SO much for this mayo recipe. Just made it and it was so incredibly easy. I have tried to make other mayo recipes before and could never stop it separating. This is my ‘go to’ recipe now. Thank you – happy dance. 😊

    Like

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