Public recipe with member extras
Cashew Mayo
An eggless, dairy-free mayo built by blending soaked cashews with lemon and a touch of oil.
Cashew Cream, Cheeses & Dairy Staples · Sandwich Spread · Dip Base
What you need
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Water
- 2 tbsp Fresh Lemon Juice
- 1/2 tsp Dijon Mustard
- 1/4 cup Neutral Oil
- Salt, to taste
Method
Instructions
- Drain and rinse the soaked cashews.
- Combine the cashews, water, lemon juice, and Dijon in a blender and blend until smooth.
- With the blender running on low, slowly drizzle in the oil to emulsify.
- Season with salt.
- Refrigerate; use within 1 week.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.