Homemade Cashew Mayonnaise

Simple raw vegan cashew mayonnaise recipe

This raw food recipe from The Raw Food Revolution Diet, is the answer to the raw vegan dilemna - how can I live without mayonnaise? This homemade mayonnaise is very mayonnaisey, only tastier, and more spreadable.

This lucscious raw vegan mayonnaise recipe is ideal in many ways. It's easy to prepare using a blender, perfect in sandwiches or wraps, and you can add it to dressings, sauces & dips.

Total prep time: 10 min

16 Servings

Nutrition Data Per Serving, 14g: 60 calories, 42 fat cal, 3g carbs, 5g fat, 146mg sodium, 1g sugars, 0g dietary fiber, 1g protein, low Cholesterol, good source Copper and Manganese. Estimated glycemic load: 1.

Ingredients:

• 1 cup (250 ml) raw cashews or cashew pieces, soaked for 2 hours, and drained
• 1/4 cup (60 ml) purified water
• 1/4 cup (60 ml) freshly squeezed lemon juice
• 2 pitted soft dates (Medjools are perfect)
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) onion powder
• 1/2 tsp (2 ml) garlic powder
• Pinch of freshly ground white pepper
• 2 Tbsp (30 ml) extra virgin olive oil
• 2 Tbsp (30 ml) flaxseed oil

Directions:

1. Combine the cashews, water, lemon juice, dates, salt, onion powder, garlic powder, and pepper in a blender and process until smooth
2. With the blender running, add the olive oil and flaxseed oil in a steady stream until they are emulsified
3. Savvy Veg Note: If the mixture is too thick for your blender, add more water a tsp at a time until things improve
4. Stored in a tightly sealed glass jar in the refrigerator, Cashew Mayonnaise will keep for up to 4 weeks

Savvy Veg Notes:

Preparation Tips: If your mayonnaise mixture is too thick for your feeble blender, as mine was, add more water, a tsp at a time, until things ease up.

Reduce the salt and seasonings to 1/4 tsp each, and add more at the end to taste. If your mayo seems too tart, add another date, or a tsp of raw agave syrup.

Omit and Substitute: I didn't have white pepper, so I used black pepper. It has a stronger flavor, and it makes little black specks in the mayonnaise. Oh well!

I used hemp oil instead of flax oil - also good for Omega 3s. If you don't have either, just use olive oil. Both hemp & flax oil are expensive, but nice to have for the Essential Fatty Acids. Buy and store them refrigerated, as they go rancid easily.

Yields 1 1/2 - 2 Cups of Cashew Mayonnaise or 16 Servings: Thin with a little water or oil for a sauce or salad dressing. Mix with a raw sour cream or yogurt, fresh raw herbs or spinach, for a raw vegan vegetable dip.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Raw Vegan Recipes

Breakfast Smoothie Carrot Apple Walnut Salad Green Power Salad Raw Basil Walnut Pesto Santiago's Salsa Fresca Simplest Guacamole Back To Recipes Index Privacy Policy, Disclaimer Contact Us

                   

3 FREE SV Newsletters

2 FREE Special Reports

10 Tips for Going Veg
Recipe of the Week
What's New Savvy Veg

Name 

Email  

   More Information

Your Privacy Protected!