cashew mayo – aka egg free mayonnaise

I love the creamy richness of mayonnaise, especially on a fresh tomato sandwich or in potato salad.  This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor. It is absolutely mind blowing how much this taste like actual mayonnaise! (but even better)

You can use this “mayo” in dips, on sandwiches, any place you would use traditional mayonnaise.

Btw, Cashews are a fabulous source of antioxidants, healthy fats and a main contributor for the “creaminess” factor found in most raw food recipes.

The cashews should be SOAKED in water for a few hours before blending in order to achieve the ultimate creaminess.

Place the cashews into a jar and cover them with filtered water. Let them soak on your counter for about 3 hours. Then rinse and drain.

You will need a high-powered blender such as a Vitamix to make this recipe along with:

Cashews, water, lemon juice, green onion & sea salt…

Add the soaked cashews, water, lemon juice and sea salt to your high-powered blender. Blend until thick and creamy. You may need to stop the blender, stir it, and then blend again.

You can store it in your refrigerator for about 2 weeks. But I promise, it won’t last that long..

One of my favorite sandwiches is the BLT.. Love it.. So here is my guiltless healthier version.. with cashew mayo and coconut bacon.. or fakon as some like to call it.

or a garden fresh sandwich with baby arugula & tomatoes

use it on coleslaw, dips or any other place you use mayo.