Spicy Cashew Mayo (vegan!)

 

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Get excited, because today I’m sharing my dairy-free, egg-free, oil-free recipe for mayo!  It took me long enough to try using cashews to make a savory sauce and ever since it’s been making many appearances at meals.  The idea to make this sauce came from a vegan pop-up event in Morristown that my friend invited me to.  I was blown away by a burger I had, dripping in a drool-worthy (vegan) sauce!  I immediately thought ‘I can make that!’ and got to work in the kitchen.  With some seriously luck, I hit the nail on the head the first try and everything else is history.

The real beauty of this creamy spread is it has so many uses!  I’ve used it as a mayo, sour cream, pasta sauce, and dip. Feel free to leave the hot sauce out and add some dill, onion, and parsley to make this a ranch mayo.  Or add a cumin, turmeric, and curry to make a curried mayo. The possibilities are endless!  Over the past few weeks, my instagram has been filled with this mayo.  Whip up a batch, then tell me how you’re enjoying it!

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Spicy Cashew Mayo

1 cup raw cashews*

2 large medjol dates, pitted

1 Tbsp apple cider vinegar

1/2 cup water

1 Tbsp hot sauce**

1/2 tsp salt

1/2 tsp garlic powder

*I use raw cashew pieces from Trader Joe’s because they are cheaper than raw whole cashews.

**Feel free to use your favorite sauce here (japaleno, siracha, etc.)

Directions:

Soak the cashews and dates overnight or for 6-8 hours.

Add everything to the base of a high speed blender and blend, starting on the lowest speed and gradually increasing, until you have a smooth, uniform, thick texture.  Store in the fridge for up to a week.

 

 

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