in Recipes

Vegan mayonnaise with cashew butter

updated

Spread the love

Ingredients for 1 servings:

  • 250 ml soy milk (soy drink)
  • 1 tbsp apple cider vinegar
  • 30 g mustard
  • 30 g cashew butter
  • 1 tsp locust bean gum
  • ½ tsp salt
  • 250 ml rapeseed oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

reduced-fat

Mix soy milk with apple cider vinegar. Add mustard, cashew butter, locust bean gum, and salt, then puree with a hand blender. Add oil in portions and continue blending, moving the blender up and down until a fluffy cream forms. Let stand in the refrigerator for two hours for more consistency. The mayonnaise will keep in the refrigerator for two weeks.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chops with tomato salsa

Low-carb farmer's pot