Calgary, Alberta, Canada

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A Culinary Nutrition &

Holistic Lifestyle Blog

Creamy Cashew Mayo!

August 11, 2017

 

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/.

 

Her recipe is as follows:

 

Ingredients

 

¾ cup/100g cashews, soaked and then drained

(soak overnight for creamiest mayonnaise; otherwise for at least 2 hours)
¼ cup/60ml avocado oil or flax oil (I prefer avocado oil for the taste)
¼ cup/60ml water
1 tablespoon fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon sea salt
½ teaspoon mustard powder
½ fresh garlic clove, chopped, or ¼ teaspoon (a pinch) garlic powder
Celery tops or fresh parsley for garnish (optional)

 

*My substitutions:  I used extra-virgin olive oil instead of avocado or flax oil, as that is what I happened to have at home.

 

Directions

 

Blend the mayonnaise ingredients (in a high-speed blender) and pour into your serving bowl.

 

*Cashew mayonnaise will keep in the refrigerator in an (airtight) glass jar for about three to four 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]

 

 

ENDNOTES

 

[i] The World’s Healthiest Foods: Cashews.  Retrieved August 10, 2017 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=98

 

 

 

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