Homemade Cashew Mayonnaise
Simple raw vegan cashew mayonnaise recipe
Raw food recipe from The Raw Food Revolution Diet is the answer to the raw vegan dilemna - how can I live without mayonnaise?
This homemade mayonnaise recipe is very mayonnaisey, only tastier, and more spreadable.
This lucscious raw vegan mayonnaise recipe is easy to prepare using a blender, perfect in sandwiches or wraps, and you can add it to dressings, sauces & dips.
Total prep time: 10 min
16 Servings, 1 1/2 - 2 cups
Nutrition Data Per Serving, 14g: 60 calories, 42 fat cal, 3g carbs, 5g fat, 146mg sodium, 1g sugars, 0g dietary fiber, 1g protein, low Cholesterol, good source Copper and Manganese. Estimated glycemic load: 1
Ingredients:
- 1 cup (250 ml) raw cashews or cashew pieces, soaked for 2 hours, and drained
- 1/4 cup (60 ml) purified water
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 2 pitted soft dates (Medjools are perfect)
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) onion powder
- 1/2 tsp (2 ml) garlic powder
- Pinch of freshly ground white pepper
- 2 Tbsp (30 ml) extra virgin olive oil
- 2 Tbsp (30 ml) flaxseed oil
Directions:
- Combine the cashews, water, lemon juice, dates, salt, onion powder, garlic powder, and pepper in a blender and process until smooth
- With the blender running, add the olive oil and flaxseed oil in a steady stream until they are emulsified
- Savvy Veg Note: If the mixture is too thick for your blender, add more water a tsp at a time until things improve
- Stored in a tightly sealed glass jar in the refrigerator, Cashew Mayonnaise will keep for up to 4 weeks
Savvy Veg Recipe Tips:
If your mayonnaise mixture is too thick for your feeble blender, as mine was, add more water, a tsp at a time, until things ease up.
Reduce the salt and seasonings to 1/4 tsp each, and add more at the end to taste. If your mayo seems too tart, add another date, or a tsp of raw agave syrup.
I didn't have white pepper, so I used black pepper. It has a stronger flavor, and it makes little black specks in the mayonnaise. Oh well!
I used hemp oil instead of flax oil - also good for Omega 3s. If you don't have either, just use olive oil. Both hemp & flax oil are expensive, but nice to have for the Essential Fatty Acids. Buy and store them refrigerated, as they go rancid easily.
Thin with a little water or oil for a sauce or salad dressing. Mix with a raw sour cream or yogurt, fresh raw herbs or spinach, for a raw vegan vegetable dip.
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