Mayonnaise
Total time
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
- 1 cup cashews
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- ¼ cup water
- 1 teaspoon maple syrup
- ¾ teaspoon dry mustard
- ¾ teaspoon black salt or salt
- Soak the cashews for 2-4 hours. Rinse and drain well.
- Add all ingredients into the blender and blend until smooth.
Black salt is a salt high in sulfur, and tastes a little bit like eggs. If you don't have it, you can just use whatever salt you have.
Store it in an air-tight container. Keeps for 5 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-mayonnaise/
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