Plant Based Cashew Mayo
Yield: 1 ½ - 2 cups mayo
What You Need:
1 ½ cups raw unsalted cashews, soaked for at least 6 hours or overnight
½ cup olive oil
2-3 tablespoons freshly squeezed lemon juice
2 tablespoons cider vinegar
1 teaspoon dry mustard powder
3 tablespoons warm water
1 teaspoon kosher salt
What You Do:
Drain and rinse cashews.
In a blender, purée drained cashews with the olive oil, lemon juice, cider vinegar, mustard powder and 1 tablespoon of the water. Stop and scrape down sides. Add water 1 tablespoon at a time until mixture comes together into a smooth cream. Purée until smooth. It should be thick but spreadable, like whipped cream cheese.
Taste and add salt ¼ teaspoon at a time. Purée again. Taste and adjust seasoning as necessary.
Use immediately or transfer to a jar and refrigerate for up to 1 week.