Cashew mayo is a tasty choice as salad dressing and for all other dishes that you usually eat with regular mayonnaise. It’s creamy, rich and made using only plant-based ingredients. For those who eat vegan or simply looking for a healthier mayonnaise option, this is the wise choice. As far as vegan mayonnaise recipes I’ve tried, cashew mayo always comes out on top both in terms of taste and texture. Cashew mayo is thick, rich and easy to make. Each time you add new ingredients, you get a totally different flavor. Ladies and gentlemen, today I have two recipes for you. Let me present you – the cashew mayonnaise recipe.
Ingredients needed for cashew mayo (garlic version)
1 cup cashews (180 g)
a pinch of mustard seeds crushed in an electric coffee & spice grinder
2 tablespoons flaxseed oil
a pinch of salt
1/5 teaspoon turmeric
1 clove of garlic
4 tablespoons (90g) water
2 tablespoons lime juice
How to make cashew mayo
Cashews need to be soaked before use. Pour boiling water over the cashews and let them soak for about three to four hours. It will make the mayo that much creamier. When the cashews soften, wash and toss them in a blender. Add a clove of garlic, turmeric, salt, mustard seeds, linseed oil and water. Blend for about 3 minutes in a food chopper.
Ingredients needed for cashew mayo (dried onion version)
2 cups cashews
3 tablespoons dried onions (onion powder)
2 tablespoons lemon juice
a pinch of salt
4 tablespoons organic cold-pressed olive oil
How to make cashew mayo with dried onions
Put the cashews in a bowl, fill with boiling water and leave to soak for 3-4 hours. Wash the soaked nuts and transfer them to a the food chopper after draining. Add dried roasted onions or onion powder, lemon juice, oil and a pinch of salt. Set your food processor to max for about 3 minutes. Enjoy!
How to store cashew mayonnaise
You can store cashew mayo in the fridge for 5 days in an airtight container.
More condiment recipes:
- Adjika recipe
- Guacamole seasoning
- Hearty Marinara sauce
- Honey lime dressing
- Gluten free Hollandaise sauce
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Cashews need to be soaked before use. Pour boiling water over the cashews and let them soak for about three to four hours. It will make the mayo that much creamier. When the cashews soften, wash and toss them in a blender. Add a clove of garlic, turmeric, salt, mustard seeds, linseed oil and water. Blend for about 3 minutes in a food chopper. Put the cashews in a bowl, fill with boiling water and leave to soak for 3-4 hours. Wash the soaked nuts and transfer them to a the food chopper after draining. Add dried roasted onions or onion powder, lemon juice, oil and a pinch of salt. Set your food processor to max for about 3 minutes. Enjoy! You can store cashew mayo in the fridge for 3-5 days in an airtight container.
Ingredients
Instructions
Cashew mayo with garlic
Cashew mayo with dry onions
Notes