Oil Free Creamy Vegan Cashew Mayonnaise

Oil Free Creamy Vegan Cashew Mayonnaise
Oil Free Creamy Vegan Cashew Mayonnaise

We love mayonnaise! But we try to avoid processed fats and mayo is made from mainly oils, so we try not to eat it on a regular basis.

That was before we found out we can make mayo out of cashews! We already made cashew cream and cheese for years, so why didn’t we try to make mayo before? Well, it’s never to late.

Cashew mayo is not fat free, nuts contain a lot of fat but it’s natural, unprocessed fats we want, not those processed oils (notice I say WE, I don’t mind what other people eat). We prefer our fats direct from the natural source, like nuts, avocados, seeds and such on. Whole foods. 🙂

This mayonnaise is easily in a blender. It’s incredibly creamy and has the best consistency out of all the vegan mayonnaises we have tried over the years. Try it on sandwiches, in mock tuna salad, FLT sandwich, Swedish sea food salat, or Italian spread. Or make a delicious creamy potato salad for the summer barbeque! Yum!

Tips: follow us on Instagram for daily stories on our vegan food experiences and family life. 

 

Ingredients for about 2 cups:

  • 1/2 cup raw cashew nuts
  • 400 ml water
  • 2 tbsp lemon juice or apple cider vinegar
  • 2 tbsp corn starch
  • 1/2 tsp Kala Namak (black salt with egg flavor, or just use regular salt)
  • 1/2 – 1 tsp sea salt
  • 1 tsp garlic powder (not needed, but we think it makes the mayo taste even better)

This is how you do it:

Put all the ingredients into a blender and process to silky smooth.

Pour the cashew sauce into a casserole and let it come to a boil while stirring. Turn the heat down and let it simmer while stirring constantly, for about 2-3 minutes, until it has thickened. Pour over in a jar and let it cool completely. The mayo will thicken some more in the fridge, and will have a perfect consistency!

Tips for other flavors:

  • Aïoli: add 2-4 garlic cloves to the blender.
  • Remoulade, simple version: add 1 tbsp onion powder and 2-3 tbsp chopped pickles or pickle mix in the mayo after cooling.  
  • Remoulade, luxury version: add 1 tbsp onion powder, 1 tsp chopped capers, 2 tbsp chopped pickles, 1 tsp Dijon mustard, 1 tsp fresh parsley and 1 tsp chervil after cooling.
  • “Cheese” and onion: add 1 tbsp nutritional yeast and 1 tbsp onion powder in the blender with the rest of the ingredients. Add more if you want a stronger flavor.
  • Curry and sweet mustard (this is soo good): add 1 tsp curry powder, 1 tsp Dijon mustard, 1-2 tsp maple syrup to the blender.
  • Sauce Nicoise: make a mixture of 2 tbsp tomato purée, 2 finely chopped pimientos and 1 crushed garlic clove. Add this to the cooled mayo.

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