Vegan Mayonnaise (Cashew Nuts Mayonnaise)

Have you ever tried a store bought vegan mayonnaise? How weird this thing taste? Plus, all the strange ingredients it contains. As I always say, home made stuff taste much better (ha, I sound just like my Grandma). Cooking or actually mayonnaise making in this case, is not a rocket science, it is actually fun! I'm telling you, TRY!

This mayo recipe is super delicious. Cashews give wonderfully smooth base for mayonnaise and  have very discreet nutty flavor. This mayonnaise is great on sandwiches, potato salads, dips and dressing. You can add any flavor to it, smoky paprika, garlic, wasabi, chili, roasted red peppers, etc.. Sky is the limit!

I like to add a generous shake of cayenne pepper and clove of garlic.

Vegan Mayonnaise
(makes 2 cups) 

1 cup cashews, soaked in water for 4 hours

1/2 cup filtered water

2 tbsp fresh lemon juice

2 tsp apple cider vinegar

1 1/2 mustard powder ot Dijon mustard

1/2 tsp coconut sugar

1 tsp sea salt

1 1/4 cup good quality olive oil

optional:

cayenne pepper

clove of garlic, minced

smoked paprika

wasabi paste

saffron

Method:

1. Drain and rise the cashews. Place all the ingredients, except the olive oil into a container of your blender. Blend on high speed until smooth and creamy.

2. Scrap down the sides of the container and put the lid back on. Remove the plug from the lid and turn the blender on low. Now pay attention, darlings! Begin pouring the olive oil in a thin stream into the blender.

3. Keep pouring the olive oil until it's all gone. Switch of the blender and scrap the sides. You can add any of the extra ingredients on this point if you like. Put the lid back on and blend for another 30 seconds.

4. Store ready mayonnaise in the fridge, in a glass jar or an airtight container up to 10 days.