Perfectly smooth and creamy, this vegan mayonnaise is everything is should be, plus it is healthy and delicious.  A fabulous Whole Food Plant Based recipe. Vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi!  Ameera here!

Our vegan mayonnaise has the perfect combination of silkiness, creaminess and thickness, and oh and most important, it tastes amazing!

“Classic Mayonnaise” vs “Tangy Mayo Dressing”

I’ll be honest, prior to going Whole Food Plant Based, I was a “Tangy Mayo Dressing” girl.  I know there is a huge debate out there on the innerwebs – “Tangy Mayo Dressing” vs “Classic Mayonnaise,” but I was raised on “Tangy Mayo Dressing” so I have a natural affinity towards that ever so slightly sweet and tangy flavor.

Mom always used “Tangy Mayo Dressing” when making potato salad and macaroni salad, so I have a natural love for “Tangy Mayo Dressing.”  Dad, on the other hand, prefers “classic mayonnaise.”

Healthier and Very Tasty!

Our Cashew Vegan Mayonnaise strikes a happy compromise between the two.  It only has the tiniest bit of sweetness from the Medjool date, but has the solid flavor foundation of a regular mayonnaise.  It is rich and cream, and has the perfect texture and mouth feel that is essential for a great vegan mayonnaise.

Robin here!

Yup, prior to going Whole Food Plant Based, I was totally a “Tangy Mayo Dressing” girl.  When I was a kid, I used to eat “Tangy Mayo Dressing” sandwiches, yes, you read that right – “Tangy Mayo Dressing” sandwiches!

You have to understand that back in the day when money was tight, it was just what people did.  You slathered “Tangy Mayo Dressing” between two pieces of white bread, sprinkled it with salt and pepper and you were good to go . . . and, if you were really lucky, you got to add sliced tomatoes, and you ate a “Tangy Mayo Dressing” and tomato sandwich.

Back in the day . . .

When I think about my childhood and eating all those “Tangy Mayo Dressing” sandwiches, it blows my mind, but then I try to put it all into the appropriate context.  I simply loved “Tangy Mayo Dressing” and that was that.  It was a different time, a different way of thinking.

Fast forward  . . .

I suppose today, even though we know that there are certain foods that are really unhealthy for us, our society grew up on them. It’s part of our culture. Eating junk food, fast foods, etc. was “something” that people do today.

However, now people are slowly waking up to realize that our national health is in jeopardy.  These unhealthy foods that we are consuming is creating a major health crisis for those of us in the West.

People know what they “should” do, but the food addiction has a death grip on us, and it is literally a death grip as it is slowly killing us.  Obesity, diabetes, heart conditions, kidney disease are all on the rise!

Escape!

Some of us have broken free and have drastically changed our eating habits, but just like any addiction, it can sometimes be a day-to-day, hour-to-hour, minute-to-minute struggle to remain “clean.”

Consuming clean plant based whole foods is the key to escaping the addiction as these whole foods will help rid your body of the chemicals in junk food (and many foods) that are causing the addiction.

Have you escaped?

Products used:

• High-speed blender

Cashew Vegan Mayonnaise

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes (+ Cooling Time)
• Yield: 1 Cup 1x
• Category: Condiment, Sauce
• Cuisine: American
• Diet: Vegan

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Description

Perfectly smooth and creamy, this vegan mayonnaise is everything is should be, plus it is healthy and delicious.  A fabulous Whole Food Plant Based recipe. Vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 cup raw cashews *
• 1 Tablespoon + 1 teaspoon lemon juice
• 2 Tablespoons unsweetened plain plant milk 
• ¼ cup water
• 1 teaspoon apple cider vinegar
• ½ teaspoon stone ground mustard *
• 1 Medjool date
• 1 teaspoon sea salt (+/-) *
• 2 drops hot sauce *

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Instructions

1. Softening cashews: There are 3 methods to choose from. Method One: Place cashews in a bowl, cover with water, and soak for a minimum of 2 up to 8 hours. Drain the water and then use according to recipe directions. Method Two: Place cashews in a bowl and cover with boiling water, wait 15 to 20 minutes.  Drain the water and then use according to recipe directions. Method Three: Place cashews in small sauce pan. Add water to cover and boil cashews for 10 minutes. Drain water and then use according to recipe directions.
2. Soften the Medjool date: Place the medjool date in a very small bowl, cover with boiling water and allow to sit for 10 minutes.  Fish out the date from the water, pinch it to ensure that there is no pit before using.
3. Place all the ingredients into a high-speed blender and blend until very smooth and the consistency is creamy.
4. Test the flavors, add more spices (recipe ingredients) to achieve the level of flavor you are looking for.
5. Refrigerate for one to two hours before serving.

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Notes

*Stone Ground Mustard:  We used Woodstock Organic Stone Ground Mustard.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage:  Place in glass/plastic storage container and refrigerate.  Use within 7 to 10 days.