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.
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.