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Cashew Mayo

By Sophie Mackenzie • Human Wellness April, 2016

Harissa-Fries-with-Cashew-Mayo1Photo by Sophie Mackenzie WHOLEHEARTED EATS

 

AUTHOR NOTES

While I chose to call it mayo, it’s not as oily or as rich as normal mayonnaise. It’s more like a creamy cashew cheese, perhaps. Besides eating it on these fries, I slathered it on some vegan pizza, turned it into a kid friendly ranch dip for cucumbers and carrot sticks, and put in on a sandwich as though it was just regular mayo. 

 

 

SERVES:  4-6

PREP TIME:  10-15 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Sugar Free, Dairy Free, Soy Free, Gluten Free

 

INGREDIENTS 

1 Cup Cashews, soaked for 4 hours or overnight
2 Tbsp Apple Cider Vinegar
2 Tbsp Lemon Juice (about 1 lemon)
2 Tbps White or Light Miso
1 tsp Djion mustard
2 Tbsp Olive Oil
1 Clove Garlic, chopped
1 tsp Nutritional Yeast
3 Tbsp Water
Pinch Smoked Paprika
 

DIRECTIONS

(Adapted from Vegoratt Begin by draining and rinsing the cashews. Then combine the cashews with all other ingredients in a high speed blender and puree for several minutes or until silky smooth. Taste and adjust seasoning if needed. 
 
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