Prep Time
10 minutes
Cooking Time
n/a
Yields
About 1 1/4 cup
Ingredients
- 1/3 cup aquafaba*
- 1/2 cup raw (organic) Cashews, soaked overnight*
- 1 lemon, juiced
- 1 tsp date syrup (could also use maple syrup or honey)
- 1 tsp Apple Cider Vinegar or Coconut Vinegar
- 1 tsp Dijon Mustard
- 3/4 tsp Salt (Black Salt if you have it!)*
Directions
- Combine all ingredients in a high-speed blender and blend until smooth. Add warm water, 1 tablespoon at a time, as needed, to blend.
- Put in sealed jar and refrigerate for at least 2 hours to thicken. (Even better if you wait until the next day!)
- Store in the fridge for a week to 10 days.
*Notes:
AQUAFABA – Is the liquid in a can (or homemade) garbanzo beans. It thickens up the mayo. When I do garbanzo beans, I save the liquid in the freezer so I have it when I need it.
RAW CASHEWS – The best way to do the cashews is to have them pre-soaked overnight. I always soak (in 1/2 cup amounts) cashews overnight, drain them and then store them in the freezer for when I need them for a recipe. IF you forget to soak your Cashews ahead of time, you can pour hot water over them and let them sit for 30 minutes.
SALT – You can use any sea salt BUT if you want to capture that bit of eggy-flavor, you can use “Black” salt. This is a salt that has a sulphury smell and adds an egg flavor to vegan dishes.
BLENDER – I did mine in my personal smoothie blender (off-brand) and it came out creamy and delicious.
Adapted, with gratitude, from “PlantYou”
To Life - To Health 