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Vegan mayo - A recipe by wefacecook.com


0 minutes


  • 1 cup whole Cashews, soaked overnight
    1 tsp Fresh Lemon Juice
    1 tsp Distilled White Vinegar
    1/2 tsp Nutritional Yeast
    1/4 tsp Dijon Mustard
    3/4 tsp Salt
    1/4 – 1/3 cup water


  • Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.
    Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe
    Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)
    Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.
    Store in the fridge for up to 10 days.


    If you forget to soak your Cashews ahead of time, you can either:
    pour hot water over them and let sit for 30 minutes, or microwave them in water for 3 minutes and let sit until soft.
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Vegan mayo