Vegan Mayo
Instructions
1. Let the cashew pulp from a batch of cashew milk drain for at least 5 minutes.2. Next place the aquafaba, coconut oil, dijon mustard, and sea salt into a high speed blender or food processor.
3. Process on high speed for at least one minute.
4. Next, through the lid opening, slowly stream in the cashew pulp while the blender is on high. Continue to blend for another minute or so until the mayo is smooth and creamy.
5. Transfer the mayo to airtight jars or containers, cover with lids, and refrigerate for at least 3 hours. (It will solidify as it cools).
6. When ready, spread and enjoy! (It should keep for at least 10 days!)
Ingredients
1 ½ tbsp dijon mustard¼ cup flavorless coconut oil
1 tsp sea salt
1 cup aquafaba juice (from 1 15.5 oz can chickpeas)
1 batch cashew pulp (from cashew milk)
Similar recipes
Dairy-free Parisian hot chocolate recipe made with only 4 ingredients and water. You won't believe your taste buds with this cocoa dream with a meringue cloud on top.
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...
Vegan Tomato Curry Lentil Stew | Healthy, Cozy & Flavor-Packed!a warm, comforting, and incredibly delicious Tomato Curry Lentil Stew made with simple whole-food ingredients. This recipe is naturally gluten-free, high-protein,...
Creamy and crunchy with nutty notes, this 3-ingredient only recipe is a must try! Perfect to end a heavy dinner (hello Thanksgiving) with a not-too-sweet refreshing treat 🍨