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.

Ingredients

Scale

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

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.
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.
Place all the ingredients into a high-speed blender and blend until very smooth and the consistency is creamy.
Test the flavors, add more spices (recipe ingredients) to achieve the level of flavor you are looking for.
Refrigerate for one to two hours before serving.

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.