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.

The subtle punch of clove is a welcomed surprise in this colorful hummus with warming spices. My family's pickles beets, which include whole cloves in the pickling liquid, inspired the flavors of this hummus that is perfect for winter's chill.

Makes: 1½ cups

Ingredients:

1 medium beet
1 teaspoon ground cumin
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1-2 garlic cloves
1 ½ - 2 cups cooked chickpeas
3 tablespoons tahini
¼ cup extra virgin olive oil
1 lemon, zested and juiced, divided
Sea salt, to taste
Freshly ground black pepper, to taste

Procedure:

1. Preheat oven to 375 degrees. Wash and scrub beet. Brush lightly with olive oil and sprinkle with salt. Wrap in foil and roast until tender, about 30 minutes. Cool.

2. In a small sauté pan, on medium high heat, toast the cumin, cinnamon, and cloves just until fragrant, about 30 seconds.

3. When beet is cool enough to handle, remove and discard skin. Put beet and garlic cloves in the bowl of a food processor. Purée until finely chopped.

4. Add the chickpeas, tahini, olive oil, half of the lemon juice, toasted spices, and ¼ teaspoon of salt. Blend until smooth. Taste and adjust seasoning by adding more lemon juice, freshly ground black pepper or salt if needed.

5. Serve with pita chips or vegetable slices or spread on a sandwich or wrap.

Variations:

Substitute a sweet potato for the beet and roast without foil. Use cumin, cayenne, dried ground chipotle and/or smoked paprika for the spices. Use chickpeas or substitute black beans.
Instead of beet, use ½ cup of any cooked vegetable (skins removed, roasted, grilled, or steamed), such as broccoli, red bell peppers, carrots, or squash.
Substitute ½ cup of prepared pesto for the roasted vegetable, decrease the olive oil to 2 tablespoons, and omit the spices.
Use lime juice, apple cider vinegar, sherry vinegar or white wine vinegar in place of the lemon juice.
In place of the beet, add an entire head of garlic roasted in olive oil. Decrease the olive oil to 2 tablespoons. Use chickpeas or substitute navy or cannellini beans.