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| Description: | There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. As usual, I have listed quantities as a guide only. I add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But theses quantities will keep you on the right track. | |
| Time: | 1 hr (1 hr to prepare, 0 min to cook) | |
| Meal type: | Dressings | |
| Ethnicity: | ||
| Number of Servings: | 1 | |
| Ingredients: | ||
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1 cup organic raw cashews soaked for 2 hours 1/4 cup cold pressed extra virgin olive oil 1/4 cup raw cauliflower 1/2 cup filtered water 3 tablespoons lemon juice or more to taste 1 teaspoon mustard 1 teaspoon agave nectar 1 teaspoon apple cider vinegar 1/2 pinch Celtic sea salt or more to taste |
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| Directions: | ||
| Put the cashews and cauliflower in the blender, and add the water until combined well. Slowly add the oil in one steady stream, and process until thick and creamy. Place the rest of the ingredients into the blender to taste, and process until smooth. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend. **Please note – you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency. |
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| Notes: | ||
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