Cashew Mayonnaise
Craving a creamy, flavorful spread but want to skip the store-bought stuff? Look no further than this amazing homemade cashew mayo! Made with cashews, water, and a touch of magic (okay, spices!)
- 1 cup Lion roasted cashews
- 2 tablespoons lemon juice
- 1 tbsp lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
- Soak the roasted cashews in water for a minimum of 2 hours or overnight in the fridge to make them tender and easier to blend. After soaking, drain and rinse them thoroughly.
- Combine the soaked cashews, water, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic (if preferred) in a blender or food processor.
- Blend the ingredients at high speed until they turn smooth and creamy, and scrape down the sides of the blender or food processor.
- If the mixture is too thick, you may add a little more water, 1 tablespoon at a time, until you reach your desired consistency. Once the cashew mayo is smooth, season it with salt and pepper and blend it again to incorporate the seasoning.
- Transfer the cashew mayo to a jar or a tight container and refrigerate it for at least of 1 hour, so the flavours can blend together and the mayo to thicken.
- Your homemade cashew mayo is ready to use as a spread or a dip for sandwiches, wraps, burgers, and salads.
- Calories: Around 80-100 kcal (depending on the fat content of the cashews)
- Fat: Around 7-8 grams (mostly monounsaturated fats)
- Protein: Around 2 grams
- Carbohydrates: Around 3-4 grams (including around 1 gram of fiber)
- Sodium: Minimal amount (depending on salt used)
