Cashew or Macadamia Mayonnaise
Cashews are a great all-purpose nut. Macadamias are more expensive but make a wonderfully rich mayo – or even a simple ricotta if you don’t over-blend.
Whichever you choose, use a high-powered blender to make the mayo. Store in a glass jar in the fridge for up to 2 weeks.
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Total time
5-10 minutes
Ingredients
- 1 cup raw cashews or macadamia nuts, soaked for about 3 hours
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- ½ tsp English mustard powder
- ¾-1 tsp sea salt
- 6 tbsp extra virgin olive oil
Instructions
- Place the nuts into a bowl and cover them with water. Let them soak in a cool place for about 3 hours or overnight. Then rinse and drain.
- Add the soaked nuts, water, vinegar, lemon juice, mustard powder, and sea salt to a high-powered blender, eg a Nutribullet – you need this type to get rid of the grainy texture. Blend until thick and creamy. Then add the olive oil and blend until combined. You will want to keep blending until it is ultra smooth. You may need to stop the blender, stir it, and then blend again.
- Use a small spatula or spoon to scoop the mayo into a jar. Chill the jar in the fridge. It will thicken slightly once it chills.
Optional extras / notes
Makes 1 jar, approximately 400-450ml
Keywords
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