Do you keep cashews in your kitchen? If the answer is no, then start. Remember my post on my top 10 kitchen staples??
Well cashews need permanent residence in your cupboard. So versatile, especially when eating vegetarian, vegan or plant-based.
This cashew mayo recipe in today’s post is from the China Study Cookbook. Great book to add to your collection. Whole food, plant-based recipes? What more could a girl want? And best of all is that when I browse through the pages, I pretty much have every ingredient. There is nothing worse than going through cookbooks and then realizing you can’t make the things in the cookbook because either you do not have them on hand, or you just do not know what the heck they are!
Anyhow, back to the mayo. I was skeptical of this spread at first glance of the ingredient list. But you know what? It works. I’ll definitely be making it again.
Green Garden Mayonnaise
- 6 ounces firm silken tofu
- 1/4 cup raw cashews
- 2 tablespoons lemon juice
- 1 teaspoon rice vinegar
- 2 tablespoons apple cider vinegar
- 1 teaspoon agave
- 1/4 teaspoon sea salt
- 1/2 teaspoon Dijon mustard
- Blend all ingredients in a food processor until smooth.
- Store in a mason jar or covered bowl and refrigerate until ready to use.