Fresh tomatoes are still available here in the Northeast (our growing season got a late start but seems to be extending later as well), so there’s still a need for a great homemade mayo in our home!
This mayonnaise is quite similar to my almond mayonnaise recipe, yet creamier and even closer to the flavor and texture of traditional store-bought mayo. I don’t consider it a replacement for the almond mayonnaise, however, because I believe the almond mayonnaise to be a more healthful option. (Though both are hands-down better than ANYTHING you can buy off a grocery store shelf.)
Cashews aren’t one of my favorite whole food ingredients because they (along with peanuts and corn) are some of the best plant-based hosts of mold, fungus, yeast and bacteria (all problems for those with a compromised immune system or candidiasis**). This is why you’ll find them used very sparingly in my recipes.
Since mayonnaise isn’t a staple food in our diet, I’m okay with the idea of preparing this occasionally. Again, it is a far better option than any store-bought mayonnaise (vegan or not).
And since the first step involves covering and soaking the nuts in boiling water, I believe this can effectively deal with some (if there is any) contamination.
Cashew Mayonnaise Recipe- vegan, dairy free, egg free
1 1/4 cup raw cashews or cashew pieces – cover and soak for at least 1/2 hour with boiling water, then proceed with recipe
- 1/3 cup water
- 2 1/2 Tbsp. lemon juice
- 1 1/2 Tbsp. raw apple cider vinegar
- 1 1/4 tsp. unrefined sea salt
- 1/2 tsp. onion powder or granules
- 1/2 tsp. ground mustard powder
- 1/2 cup olive oil