cashew mayo – aka Vegan mayonnaise

I love the creamy richness of homemade vegan mayonnaise, especially on a fresh tomato sandwich or in potato salad.  This recipe uses soaked cashews along with just a few ingredients. It has such an amazing consistency and flavor. It is absolutely mind blowing how much this taste like actual mayonnaise! (maybe even better)

You can use this “mayo” in dips, on sandwiches, any place you would use traditional mayonnaise.

Btw, Cashews are a fabulous source of antioxidants, healthy fats and a main contributor for the “creaminess” factor found in most raw food recipes.

The cashews should be SOAKED in water for a few hours before blending in order to achieve the ultimate creaminess. Place the cashews into a jar and cover them with filtered water. Let them soak on your counter for about 3 hours. Then rinse and drain.

You will need a high-powered blender such as a Vitamix

Add the soaked cashews, water, lemon juice and sea salt to your high-powered blender. Blend until thick and creamy. You may need to stop the blender, stir it, and then blend again.

One of my favorite sandwiches is the BLT.. Love it.. So here is my guiltless healthier version.. with cashew mayo and coconut bacon.. or fakon as some like to call it or on a garden fresh sandwich with baby arugula & tomatoes. Use it on coleslaw, dips or any other place you use mayo. You can store it in your refrigerator for about 2 weeks. But I promise, it won’t last that long..