Who likes savoring a bland sandwich? Not me! Of course, mayo to the rescue! Unfortunately, there is often much to be wanting when it comes to typical mayonnaise. The combination of oxidized cholesterol, vinegar, and refined Omega 6 oils can create mayhem on the immune system over time. Instead, why not try a healthier version made from whole plant foods, fresh from your kitchen? Raw Vegan Mayo to the rescue!
Add the savory back into your dishes with a simple recipe that can be whizzed up in literally minutes. Your taste buds will thank you later!
Raw Vegan Mayo
Prep Time: 10 minutes
Makes about 3 cups vegan mayo
- 2 Cups Raw Cashews
- 1/4 Cup Pine Nuts
- 1/2 Cup Coconut Shreds
- 1 Small Avocado
- 3 Cloves Garlic
- 1/4th medium Onion
- 5 Tbsp Fresh Lemon Juice
- 1 Tsp Sea Salt
Combine all ingredients into a high-speed blender. Add water to create the texture you like (approx. 4-5 cups). Blend on high for 2 minutes until you reach a silky smooth consistency.
Raw Vegan Mayo keeps for 1-2 weeks in the fridge and for months in the freezer.
Optional: Add homemade soft tofu curd.
To Make Tofu Curd: Simmer freshly made soymilk. To the pot, add 1/2 tsp sea salt and the juice of 4 lemons. Drain through a sieve. Add 1 cup of freshly made curd to the vegan mayo mixture and blend.
Use as you would any mayonnaise! Need a place to start? Try it with this Vegan Mock Tuna Salad recipe.