I have to be honest, I was never a fan of regular mayo.
Something about the taste was a bit offputting to me as a kid.
So I avoided it… until I discovered chipotle mayo and sriracha mayo.
To this day, probably two of my favorite condiments.
Obviously, since the main ingredient for mayonnaise is eggs, we have to get a little bit creative.
So today, we’re covering a plant-based, oil-free mayo!
Hope you give this one a try!
Cook and Prep Time: 5
Serves: 1 ½ cups
- 1/3 cup Cashews, soaked overnight
- ½ tbsp. lemon juice
- 2 tsp. Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- 1 tsp. Tamari
- ½ Medjool Date, pitted
- ¼ tsp. Onion Powder
- ½ cup Water
- Salt, as needed
- Rinse a prep the ingredients accordingly.
- Add to a blender and pulse until smooth.