It is the first time I tried making mayonnaise, and I can tell you I have never tasted a better one. Moreover, it is oil-free, plant-based and ridiculously easy to make!
I poured this delicious mayonnaise on black-bean tortillas and stuffed portabellas, but you can eat it with almost anything! It just gives this final silky touch to you meal.
1 cup water
1 cup raw cashews
2 tbsp nutritional yeast
1 tsp (heaped) ground sesame seeds
1/2 tsp mustard (medium sharp)
Sea salt to taste
1/2 tsp garlic powder
juice from 1/2 lemon
You might want to soak the cashews for a few hours, but it is not absolutely necessary. Drain and rinse.
Throw all ingredients in a blender and blend until the mixture gets smooth and creamy with no chunks. It takes a few minutes.
*If you’d like a thicker consistency, add cashews.
*Store any leftovers in a fridge (up to 3 days).
Author: Nele Liivlaid (Nutriplanet)