Photo & Recipe by Sophie Mackenzie WHOLEHEARTED EATS
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.
PREP TIME: 10-15 Minutes
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Sugar Free, Dairy Free, Soy Free, Gluten Free
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
(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.