Creamy Cashew Mayo!
Updated: Jan 19
With all of the anti-nutrient ingredients found in conventional condiments, and how difficult it can be to find one with "real food" ingredients (especially for those with particular food sensitivities), condiment-making in my kitchen has often come to happen "from scratch"! With how inexpensive and non-labour-intensive many of these types of recipes are, the undeniable flavour just keeps me returning to them time and time again!
MAYONNAISE is no exception - especially a creamy raw, vegan mayo! CUE THE RAW CASHEWS!!!
Raw cashews are incredibly versatile! I've used them for everything from cashew and almond-cashew milk, to almond-cashew (fermented) nut cheese, to a dairy-free cheese sauce. While they can be costly, they are certainly not an ingredient I use every day or every week for that matter, but certainly when a dish would highly benefit from their use! Furthermore, raw cashews are a fantastic alternative for those with sensitivity to dairy products.
The recipe of inspiration for this raw, cashew mayo comes from "The Rocking Raw Chef" - a female blogger that can be found at http://rockingrawchef.com/. I have adapted it to fully align with my food philosophy and food ingredient choices.
Creamy Cashew Mayo
¾ cup, raw, organic cashews (soaked min. 2 hours)
1/4 cup organic, extra-virgin olive oil
1/4 cup filtered water
1 tbsp. lemon, freshly-squeezed
2 tsp. raw/organic apple cider vinegar
1/2 tsp. Himalayan pink sea salt
1/2 tsp. mustard powder
1/2 garlic clove, minced (increase as desired)
1. Drain and rinse the cashews that have been soaked ahead of time and add to a high-speed blender.
2. Add the remaining ingredients to the blender and blend until thoroughly combined.
3. Pour into your favourite serving bowl (or a jar) and serve! Enjoy!
*Store in the refrigerator in an airtight, glass container and consume within 3 days.
About Raw Cashews:
Contain a lower fat content than most other nut varieties
Are largely composed of unsaturated fatty acids (more specifically, heart-healthy monounsaturated fats), helping to reduce triglyceride levels in the body (fats carried in the blood that are associated with heightened risk of Heart Disease)
Are rich in antioxidant nutrients and therefore possess heart-protective benefits
Are very rich in copper and are also a good source of phosphorus, manganese, magnesium and zinc
Copper is a critical component of many enzymes in the body that are responsible for several physiological processes in the body, including those involved with the production of energy and antioxidant defences to protect against inflammation[i]
[i] The World’s Healthiest Foods: Cashews. Retrieved August 10, 2017 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=98