Nick and I have always preferred using other condiments like hummus or various mustards, rather than a mayo on sandwiches. So we actually don’t buy mayo at all and stopped long before starting a plant based diet. For making our own salad dressings, dips, and many other recipes, I use a homemade vegan mayo made from cashews!
If you’re a long time plant based eater you probably already know the amazing things cashews can be used for. If you’re a newbie you’ll soon learn that cashews blend up into such a creamy smooth texture, making it perfect for dips, dressings and yogurt. This recipe for mayo is just a base that I store in the fridge in a sealed glass jar. I add it to many things to create a creamy sauce or salad dressing. It adds the creamy texture in my Dill Chickpea Sandwich Filler recipe. Alter it just slightly to create a Spicy Sriracha Mayo spread for sandwiches. Add in herbs and thin it out to make a dip for veggies. You’ll find this wonderful nutrient filled mayo in many of my recipes.
- 1 cup Cashews
- ⅓ cup Water
- 3 Dates, pits removed
- 1-1/2 tbsp Lemon Juice
- 2 tsp Dijon Mustard
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp Sea Salt
- ⅛ tsp Pepper
- Place everything into a high speed blender and blend until smooth.
- Store in the fridge in a glass jar with lid.
- Use as a salad dressing base or sub in other recipes that call for mayo.
- Keeps for at least a week in the fridge.