VEGAN NO MAYO MAYONNAISE

By garciamoss

Ingredients

• 1 C Raw Cashews
• 1/3 C Filtered Water
• 3 T Extra Virgin Olive Oil
• 1 T Fresh Squeezed Lemon Juice
• 1 T Apple Cider Vinegar, raw with live cultures like Bragg’s is best
• 1 t Stoneground or Dijon All-natural Mustard
• 1/2 t Himalayan Salt
• Pinch of Chipotle Pepper, about 1/16t or other pepper, of your choice

Details

Servings 1
Adapted from acleandiet.com

Preparation

Step 1

Optional, soak cashews in filtered water for a few hours before blending for a smoother mayonnaise.

Add all ingredients to an inverted blender cup and blend until a thick, creamy paste forms.  You may need to stir the mixture several times, as you keep blending it.

Add additional water, if mixture is too thick.  But you want to use as little water as possible and keep mixture as thick as you can.

Use no-mayo mayo as a spread on sandwiches and wraps.  Or in place of mayonnaise in your favorite salads like egg salad, tuna salad, chicken salad, etc.  Store in a jar in the refrigerator and use within a few days.