Public recipe with member extras
Coconut Cashew Mayo
An eggless spread built by blending soaked cashews, light coconut milk, oil, and lemon juice.
Staples, Emulsions & Dressings · Sandwich Spread · Dip Base
What you need
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Light Coconut Milk (carton-style)
- 2 tbsp Fresh Lemon Juice
- 1/2 cup Neutral Oil
- 1/2 tsp Dijon Mustard
- Salt, to taste
Method
Instructions
- Drain and rinse the soaked cashews.
- Combine the cashews, coconut milk, lemon juice, and Dijon mustard in a blender.
- Blend on high until completely smooth, 1 to 2 minutes.
- With the blender running on low, slowly drizzle in the oil until fully emulsified and thick.
- Season with salt and refrigerate; use within 5 days.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
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