Cashew nuts have amazing uses and I tend to use them often in my meals, spreads, like this amazing sour cream that I use as vegetable accompaniments, including experimenting with fabulous tasting nut butters.
Even most health-conscious eaters want to enjoy a luscious spread to their favourite mayonnaise. This vegetarian option and an alternative to eggs and oil based mayonnaise, is made from raw cashews and is easy to prepare using a blender or food processor. Add it to your salad dressings, dips and as you prefer to use.
1 cup (250ml) raw cashew nuts, soaked for 2 hours, rinsed and drained
1/4 cup bottled still water
1/4 cup freshly squeezed lemon juice
2 pitted soft dates
1tsp Himalayan or Sea salt
1tsp onion powder
1/2 tsp garlic powder
Pinch of white pepper (preferably freshly ground)
2 tblsp extra virgin olive oil
2 tblsp flaxseed oil
- Combine the cashew nuts, water, lemon juice, dates, salt, onion powder, garlic powder and pepper in a blender or food processor and process until smooth.
- With the blender / food processor running, add the olive oil and flaxseed oil in a steady stream, until they are emulsified.
- Stored in a tightly sealed glass jar in the refrigerator, this mayonnaise will keep for up to 4 weeks.