Vegan Mayonnaise

A cashew-based mayonnaise.

This is my version of a vegan mayo made without tofu. So many recipes use tofu as the main ingredient. It's not my favorite route to go because you generally use a minimum of half a package of tofu and end up with a lot of mayo that generally doesn't keep all that well. Raw cashews are used in this recipe. You might be surprised at how rich and  creamy cashews are when used in a dressing.

I made this the same evening I needed some mayo for a veggie burger. It is adapted from the Ranch Dressing in Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. I quartered the recipe so I would have a minimal amount of mayo. It was quite tasty and I'll be making it again. Makes around 1/4 cup or so.


Ingredients
1/4 cup raw cashews
3 TB filtered water
1-1/2 tsp fresh lemon juice
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp dry mustard
dash of salt
pinch of white pepper

Directions
Cover nuts in small bowl with water and let soak for several hours. If pressed for time, bring some water to boil and pour over nuts and let sit for 30 minutes.

Drain nuts and place all ingredients in small blender. Blend until perfectly smooth. Taste and adjust seasonings if needed. Should keep for about 5 days.