Vegan Mayonnaise

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).

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