Basic Raw Vegan Mayonnaise Recipe
There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
Ingredients
- 1 cup organic raw cashews soaked for 2 hours
- 1/4 cup cold pressed extra virgin olive oil
- 1/4 cup raw cauliflower
- 1/2 cup filtered water
- 3 Tbsp lemon juice or more to taste
- 1 tsp mustard
- 1 tsp agave nectar
- 1 tsp apple cider vinegar
- Tiny 1/2 pinch of Celtic sea salt or more to taste
Directions
- Put the cashews and cauliflower in the blender, and add the water until combined well.
- Slowly add the oil in one steady stream, and process until thick and creamy.
- Place the rest of the ingredients into the blender to taste, and process until smooth.
- Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
- **Please note â you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 2 servings | |
| Calories 718 | |
| Calories from Fat 476 | 66% |
| Total Fat 56.57g | 71% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 274mg | 11% |
| Potassium 900mg | 26% |
| Total Carbs 38.9g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.69g | 5% |
| Protein 24.16g | 39% |
