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I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor. I think it will remind you of traditional mayonnaise! I've been making a lot of cabbage and veggie slaws with it lately. You can also use it to make chicken salad or spread it onto for a sandwich.