Raw Vegan Mayo

Raw Vegan Mayo

It's that time again... 

Time for another AtV Staple recipe, and this one certainly brings home the calories!

If you've been searching for a soy-free, egg-free, easy to make mayo, that's full of healthy fats and very versatile then you've come to the right place. I've tried a few store bought vegan mayos in the past and my favorite one was Vegenaise with Grape seed oil. I knew immediately upon getting this recipe request that I wanted to match Vegenaise in the flavor and texture department. 

I'm pretty proud to say that the finished product hit the nail right on the head.
This is the real deal!
If you're looking to add a little healthy fat into your meal this Mayo can go in so many different directions. If you're not raw/vegan but want to take back control of your kitchen and weed out those store bought over-processed condiments, this recipe is so simple to execute and the reward for making your own fresh condiment from scratch is truly something else.

Important Note About This Recipe

About the Oil: For this recipe I've used Grape seed oil, other oils that you can use in it's place are: Safflower Oil, Flaxseed Oil, or Walnut Oil. I avoid using Olive Oil in this recipe specifically because of its tenancy to congeal when chilled, which would greatly change the texture and consistency of the Mayo.

Refrigerate for up to 3 weeks (maybe a bit longer) in an air tight container.

Technique is really important in this recipe. Pay special attention to the steps and don't skip any! Just a little bit of patience is all you really need to make a spectacular mayo!

AtV Mayo 

Yields roughly 1.5 cups

Step 1. 

Beforehand Prep

Soak Overnight (6 to 8 hours):
3/4 c Cashews 

After your Cashews have finished soaking they will have expanded to roughly 1 cup (maybe a bit more)

Drain Cashews from the soaking liquid

Set your Cashews aside and move on to the next step

-

Step 2.

Making AtV Mayo

In your food processor combine:

1 c soaked Cashews

1/4 tsp Salt

Puree the above together for 2 minutes, until you have a thick Cashew Paste like this:

Scrape up the Cashew paste as it will begin to collect at the bottom/sides of your Processor.

Add to your Cashew Paste:

1/4 c Grape seed Oil

2 Tbsp Lemon Juice

1 tsp Date Paste //or//Grade B Maple Syrup//or//Raw Organic Honey

Puree together for an additional 3 minutes

At this point you should have a very thick, oily whipped mixture.

Scrape the sides and bottom of your food processor once again.

Final Step

Adding the water is a very important part of this recipe, follow the directions below and you can't go wrong:

While your Food Processor is in the "ON" function (whipping the above noted ingredients) 

Slowly Stream In:

1/4 c Water

-Puree for 3 minutes-

You're almost finished....

But WAIT!

The magic of this recipe isn't quite done yet...

At this point you might be a bit concerned because your Mayo is runny in texture. 

This is totally to be expected. From here the most important part of this recipe is letting it sit and chill. 

After it has chilled in the fridge for 1 hour you will end up with a creamy, lightly whipped consistency.

 

Perfect for making, oh I dunno, a Sweet Chili Aioli?

Bonus Recipe!

Sweet Chili Aioli

In a small bowl combine:

2 heaping tsp AtV Mayo

1 tsp Sweet Chili Sauce

Mix together!

Enjoy this yummy sauce with a big Sprouted Salad or a bowl of AtV Brown 'Rice'

Thanks again to my gal pal Louisa for this recipe request, it's definitely a new fav. 

I also want to send a special Hello to my Argentinian friend, Carolina. Sending you lots of love from the AtV kitchen!

Hope you all have a wonderful weekend, and I'll see you back here on Monday with some exciting news about Addicted to Veggies!

xoxo,

Sarahfae - AtV