This Vegan Cashew Mayonnaise is a great sauce, dressing, and dip in vegan refrigerated staples. Cashew Mayonnaise is nutritious, easy to make, and very flavourful. I am trying to avoid store-bought vegan mayo because it is usually made off sunflower or canola oils, which are highly inflammatory and lead to heart disease. Raw nuts and seeds are on the opposite, contain healthy fats, rich in protein and trace minerals. That is why I chose to make my own vegan cashew mayonnaise to get not just great flavour, but also maximum health benefits and avoid junky ingredients.
This cashew mayo is:
- oil-free
- sugar-free
- gluten-free
- egg-free
- dairy-free
Contents
How to make this cashew mayonnaise?
It is very easy and quick. Combine in a blender:
Soaked cashews
Dijon Mustard
Lemon Juice
Water
Kala Namak (Black Salt)
(The exact amount of each ingredient see in the recipe below).
This is the basic cashew mayonnaise recipe that I use, but you can also add black pepper to it, chili, herbs, turmeric, and garlic to make the taste stronger or add a specific flavor that you really like.
Where to use this vegan cashew mayo?
You can completely substitute regular or vegan mayonnaise with this healthy alternative. Here are some examples of the dishes where you can use this mayo:
As a dipping sauce for baked potatoes wedges
Vegan Russian salad
Vegan egg Salad
Add it to your vegan burgers/ sandwiches
As a topping for any stuffed vegetables
Ingredients
Instructions
