Egg Free Mayonnaise (vegan)
Makes 3/4 cup mayonnaise
Ingredients
1/2 cup soaked cashews*
1/2 cup filtered water
1 Tbsp lemon juice
3/4 Tbsp agave nectar
1/2 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 - 2/3 cup cold pressed extra virgin olive oil
Method
Add all ingredients except olive oil to VitaMix and blend. With blender running, slowly drizzle in the olive oil through the little opening in the top of the VitaMix lid until you achieve the desired consistency.
*Raw (not roasted) cashews. Cashews only need to soak for about 4 hours, but overnight is OK if that is easier.
Health benefits of: cashews, apple cider vinegar, olive oil, lemon, sea salt, agave nectar
This recipe is linked to Cybele Pascal's Allergy Friendly Friday. I highly recommend her blog (and books) for fabulous gluten free, vegan, allergy friendly recipes.
Friday fun:
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One more... I have no idea what these are, but they are so cute!
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How long would this keep? Looks great!
ReplyDeleteKelly, I'm not sure, but I'm going to guess it will keep about a week. The nice thing is it doesn't make too much, so you can use it up quickly! And it's super easy to mix up again when you need more : )
ReplyDeleteHi! I've been having trouble getting my mayo (using all different recipes, not just yours) to thicken... do you think my blender is the issue? I'm wondering if it's just not fast enough... or if I should add some kind of thickener?
ReplyDelete~ Lisa @ Allergy Free Vintage Cookery
Gosh, Lisa, I'm not sure. I've made two mayo recipes- one (with eggs) in my food processor, and this one in the VitaMix. They both thickened just fine, and I didn't add anything to thicken. From what I've read about making mayo, the s l o w drizzling of the olive oil is key. BTW, I am so excited to see a comment from you, I love your blog : ) Tasha
ReplyDeleteCould I use pine nuts instead of cashews? Its what I have on hand. BTW. Sorry if this appears twice, my original post seems to have disappeared.
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