Raw Oil-Free Cashew Mayonnaise
Raw Oil-Free Cashew Mayonnaise is nothing short of a plant-based vegan dream come true! To begin with, it’s a far healthier alternative to store-bought vegan mayo. And with only five ingredients and a blender, you get mayonnaise with healthy fats, an extra creamy texture that tastes out of this world delicious! Lastly, it’s raw. Raw means that nothing in this mayo is heated or cooked. All of the lovely ingredients in this recipe arrive with their nutrients intact. Neato!
There are quite a few brands of ready-made dairy-free mayo available for purchase. If you haven’t noticed, plant-based eating is getting downright trendy! The only drawback to store-bought varieties is that store-bought mayo contains a lot of oil. I’ve been trying to wrap my brain around consuming a bit less oil these days. So I figured it was time for me to come up with a delicious dairy-free mayo that’s also oil-free. And here we are.
Now, let me clarify that when I say oil-free, I do not mean to suggest that it is fat-free. That being said, I hope that you know that fat is not all bad. Certain fats are even good, and the fat from cashews happens to be mostly monounsaturated and polyunsaturated.
- When substituted for saturated fats and eaten in moderation, mono and polyunsaturated fats can help improve heart disease.
- They also reduce the risk of stroke and prevent weight gain.
- Polyunsaturated and monounsaturated fats also provide vitamin E.
- Vitamin E is a powerful antioxidant that is great for promoting positive cell growth and overall health.
So as tempting as it is after all of that good fat talk, I’m not going to blabber on and on about the virtues of my Raw Oil-Free Cashew Mayonnaise. However, I will propose the following challenge:
To give you an idea of how incredibly tasty this mayo is, I suggest you try a bite straight from the blender after you’ve made it.
I know. I know. Perhaps that doesn’t sound appetizing to you if all you have ever tasted is factory packaged mayo but trust me and taste. Don’t spread it on anything or mix it with a salad… just dip in, taste, and see how good it is!
When I made trial batches to test this recipe I started getting excited right away. In fact, I would run from the kitchen to find family in other parts of the house to share a taste… cracker free, just the spoon.
We fell head over heels for this Raw Oil-Free Cashew Mayonnaise, and I bet you will, too. With only 30 calories per tablespoon and 2.4 grams of fat, this mayo blows the pants off of the competition! So, pin this recipe for safe keeping and by all means, share it with your friends.
Raw Oil-Free Cashew Mayonnaise
- 0Cook Time:
- Yield: 24 Servings
This ultra creamy Raw Oil-Free Cashew Mayonnaise recipe makes about 1 1/2 cups or about 24 tablespoons of delicious plant-based, oil-free, mayonnaise. Use this exactly as you would any mayonnaise. Add it to anything and everything without a shred of guilt! It tastes divine in our no-cook Tofu Curry in a Hurry and in our 1-Bowl Super Simple Chickpea Salad, too.
- Begin by preparing the cashews for blending by soaking. The quick method is to soak your cashews in hot water for at least 20 minutes. If you have plenty of time for this step you can even soak your cashews overnight using room temperature water. Generally speaking, the longer you soak most varieties of nuts, the creamier they blend. In the case of cashews, they are soft, to begin with, so a short soak usually does the trick just fine.
- Once the soaking method of choice is complete, drain and rinse the cashews and add them to a blender along with the rest of the ingredients. Blend until smooth and a bit fluffy.
- Taste the mayo and add more salt, vinegar or lemon juice based on your personal preference.
- You can serve your Raw Oil-Free Cashew Mayonnaise immediately, or chill it first if you prefer your mayo cold. It will also thicken up a bit more once it has chilled... it's amazing. Store your homemade Raw Oil-Free Cashew Mayonnaise in a sealed container in the fridge for up to about a week or even a little longer - it keeps well. But chances are, once you taste this stuff, your homemade jar of mayo will be empty well before a week has passed.
- Any variety or flavor of vinegar will work in this recipe, I just happen to like my Braggs. : )
- Kala Namak, also known as Indian Black Salt is an optional ingredient that gives a natural "eggy" flavor to the vegan mayonnaise. I did not use it in mine, but I thought about it, tried it in a batch and liked it, so it's an option. If you do opt to use black salt, add it to the mayo just before using. Most of the potency of black salt is within the first few minutes of use.
- Depending on the consistency you’re looking for you can add or reduce the amount of water.
- When I am stocking up on cashews since they're used so often in my recipes, I usually order this brand because, pound per pound, the value is unbeatable for excellent tasting raw organic cashews.
- Total Fat 2.4 g 4 %
- Saturated Fat 0.4 g 2 %
- Cholesterol 0 mg 0 %
- Sodium 65.7 mg 3 %
- Carbohydrates 1.7 g 1 %
- Fiber 0.2 g 1 %
- Sugar 0.3 g ---
- Protein 1 g 2 %
- Vitamin A 0 %
- Vitamin C 0 %
- Iron 2 %
- Calcium 0 %