Plant KitchenSauces, dressings & dips
Cashew Nut Mayo
Ingredients
- ⅓ cupcashews or macadamia nuts
- 2 tablespoonslemon juice, or more as needed
- ½ teaspoonDijon mustard, or more as needed
- Pinchof sea salt
Method
- Soak the nuts overnight in enough water to cover them by 1 inch. The next day, rinse and drain them.
- Place the nuts, lemon juice, mustard, and salt in a blender with ¼ cup of water and pulse until beautifully smooth and creamy, about 15 seconds in a high-powered blender or 4 to 5 minutes in a food processor.
- Taste the mayo and add a little more lemon juice or mustard, if desired.
Notes
A thick and creamy dip or salad dressing, Cashew Nut Mayo can be stored in the refrigerator for up to three days. Note that you'll need to soak the nuts in advance.