How to make Vegan Cashew Mayo
This creamy mayo is vegan and oil-free, made with just soaked nuts, whipped aquafaba, lemon, and vinegar.
With half the fats and the calories than the classic one, it's perfect as a healthy dip or salad dressing.
Cashews are a great ingredient for preparing vegan dips and creams.
Plant-based Creaminess
Thanks to their higher content of fats and starches compared to other nuts, cashews can be blended into velvety creams.
We love using nuts in our vegan recipes as they also pack lots of fibres.
Tap below to discover out vegan nutty recipes now!
Add the cashews to a bowl and cover them with warm water. Then, leave to soak for at least 30 minutes.
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Meanwhile, simmer the aquafaba for 10 minutes and then, refrigerate it for 30 minutes. It will become thick and jelly-like.
Now, blitz the cashews, vinegar, lemon juice, mustard, and salt in a food processor, adding a bit of water to get a smooth cream.
Next, whip the aquafaba for 5 minutes or until it's soft and fluffy, similar to whipped egg whites.
Finally, fold it into the cashew paste to make a creamy mayonnaise.
