Vegan mayonnaise is made with cashews, fresh lemon juice, and is great for dressings or anything else where you would use mayonniase.
Author: Shelly Hughes
1cupraw cashews (soaked)
2tspapple cider vinegar
2tbspfresh lemon juice
1/4-1/2tspDijon Mustardto taste
1/4tspmaple syrup (optional)
Two options with the cashews. Soak the cashews for 2-4 hours in water. Or soak the cashews in hot water for about 20 minutes.
To a blender add in all the ingredients and blend together until smooth.
Use it immediately or keep it in the fridge for a few hours until it’s cold and thickens. Keep leftovers in an airtight container or a jar in the fridge for about 4-7 days. The mayo will thicken in the refrigerator.