This raw vegan mayonnaise is super simple and super easy to make! Just soak the cashews, whip it up in the blender and you’re done! Cashews have no cholesterol, and are high in magnesium and copper. It makes a great healthy substitute.
Before I get into the instructions, I’ll explain about one unusual ingredient I use. It’s black salt. Black salt is a salt high in sulfur, and tastes a little bit like eggs. It’s a great secret ingredient for vegans, when making an egg inspired dish. Mayonnaise is essentially whipped up egg yolks, oil, and vinegar, so I’m using the black salt in place of the eggs. If you don’t have it, you can just use whatever salt you have. I’ll attach a link in case you’re interested.
All you have to do to make it is to start by soaking the cashews for 2-4 hours. Rinse well and drain. Add all the ingredients into the blender and blend until smooth! Voila! A creamy mayonnaise! Now just spread it on anything you would with regular mayonnaise. Yum!!
Stay tuned for a BLT salad recipe next week, using this mayonnaise and raw vegan coconut bacon from last week!
- 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.
Store it in an air-tight container. Keeps for 5 days.
I don’t use oil. Can I just leave it out or do I need to sub it with something?