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Egg-free Mayo

Vegan & vegetarian friendly

1 cup Alison’s Pantry natural cashews, (soaked in water for at least 6 hours or overnight, drained and well rinsed)
2 tbsp grapeseed, sunflower or rice bran oil
1 tbsp lemon juice
1 tsp apple cider vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
¼ cup water
½ tsp salt
¼ tsp ground black or white pepper

 

Add prepared cashews to a high-speed processor/bullet along with the remaining ingredients and blend until smooth and creamy. Season to taste.

Store in a jar or airtight container in the fridge for 3-4 days.

 

 


 

 


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