RawRecipesVegan

Vegan Mayonnaise

by Edward Daniel
written by Edward Daniel
Caption of Vegan Mayonnaise Flatlay. Image by Edward Daniel (c).

Vegan Mayonnaise I love because of its simplicity. I rustle up this mayonnaise to go with salads and even chips. I prefer this raw version to shop brought and it keeps in the fridge.

Caption of Vegan Mayonnaise Flatlay. Image by Edward Daniel (c).
Vegan Mayonnaise I love because of its simplicity. I rustle up this mayonnaise to go with salads and even chips. I prefer this… Recipes Vegan Mayonnaise European #
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g cashews
  • 75ml water
  • 1tbs lemon juice
  • 2tsb olive oil
  • ½tsp salt

Instructions

  1. Soak the cashews in filtered water for about an hour. Set to one side.
  2. Drain the cashews and place with 75ml water, lemon juice, oil and salt in a high-speed blender.
  3. Place the mayonnaise in sterilised jar and use as needed in the fridge. Keep for upto two weeks (though it will still continue to ferment).

0 comment
0
FacebookTwitterPinterestEmail

You may also like

Saag Aloo

Saffron Poached Pears

Beetroot and Radicchio Salad

Rhubarb and Dill Chutney

Gooseberry Pie

Wardorf Salad

Fig and Butternut Mousse

Sundried Tomato Seitan Sausages

Jerusalem Artichoke and Pear Casserole

Vegan Glamorgan Sausages

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.