Raw Cashew Mayonnaise

Raw vegan mayonnaise

Mayonnaise is a HUGE condiment in the Western world.

And why shouldn’t it be? It’s delicious on sandwiches, with fries, or mixed into salads and dressings.

However, the typical mayonnaise is made from eggs, which of course we Β know contributes to grossly cruel treatments of hens and male chicks on cramped and secluded egg farms.

Not only that, it’s also chock-full of weird additives, oils and sometimes flavourings.

Instead of opting for the usual mayonnaise brand at your local supermarket, why not opt for a vegan version? Every ex-omnivore says it tastes the same, and is undoubtedly a healthier and kinder choice.

Of course, if you don’t know of any vegan mayo brands or can’t get one where you live, you can make your own! Anything you can turn homemade is always going to be the better option, as it’ll involve more wholesome ingredients and will also work out cheaper too.

Raw vegan mayonnaise

 

Easy RAW Vegan Mayonnaise

The most popular brand of vegan mayonnaise is probably Veganaise. I have never tried it, though I’ve heard and read it’s delicious!

Though having a jar of ready-made vegan mayonnaise in the fridge is always a more convenient option, I prefer to make my own. Most on-the-shelf condiments can be quite processed and I love making stuff with minimal ingredients that are as close to their whole state as possible.

Over the last few months I’ve been perfecting my own cashew mayonnaise recipe, and I think now I’m finally ready to unleash it! That’s right guys…after much trial and error, I think I have cracked the secret.

Raw vegan mayonnaise

Making mayonnaise with cashews might seem rather weird at first. I guess it kinda is! But that doesn’t stop it being amazing. When soaked, cashews make such a smooth, creamy base for pretty much anything – from cheesecake to ice cream to salad dressings.

The fact that this mayonnaise is also raw is another bonus. It’s also oil-free, so whilst it might be high in (healthy) fats, all those fats come directly from the nuts and not from any extraneous oils.

This recipe makes around one small jar of mayonnaise, and keeps in the fridge for around one week. I love it with some oil-free baked fries; on salad with corn; on a huge vegan sandwich or mixed into chickpea ‘tuna’ pasta!

It really is such a handy condiment to have in the house, I can’t get enough of it.

Hope you guys like it too!

Raw vegan mayonnaise ingredients

 

Raw Cashew Mayonnaise Recipe

Ingredients

  • 1 cup cashews (SOAKED FOR THREE HOURS or more)
  • 1/3 cup water
  • 1 medjool date
  • 1 tsp dijon mustard
  • Juice of 1 lemon + 2 tbsp (can use apple cider vinegar)
  • Salt & pepper, to taste

 

Method

  1. Drain the soaked nuts and rinse thoroughly.
  2. Blend in a high speed blender with all the other ingredients, until smooth and creamy.
  3. If you’re struggling to get it smooth, add a little more lemon juice, apple cider vinegar or water tablespoon by tablespoon until its the consistency you like.

 

Ways to Use Your Cashew Mayo

Here are some of the awesome ways I love to eat this stuff.

Oil free baked fries

On a bed of salad with oil-free baked fries…

 

Vegan sandwich filling

On my favourite rye sourdough with salad…

 

Vegan tuna pasta recipe

Stirred into my favourite vegan ‘tuna’ pasta salad (recipe coming soon!)…

 

Vegan mcchicken sandwich

On this healthy McDonald’s-inspired McTofu Sandwich!

 

What do you guys think of this recipe? Please leave any questions or feedback in the comments below, I would love to hear your thoughts!

Comments · 2

    1. Hi Claire, sorry for the late reply! You can keep the mayonnaise for up to a week in the fridge in a sealed jar. I have never tried freezing it but I can’t see why it wouldn’t work – you might just have to re-blend it after its defrosted!

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