Plant Based Cashew Mayo

Yield: 1 ½ - 2 cups mayo

What You Need:

• 1 ½ cups raw unsalted cashews, soaked for at least 6 hours or overnight

• ½ cup olive oil

• 2-3 tablespoons freshly squeezed lemon juice

• 2 tablespoons cider vinegar

• 1 teaspoon dry mustard powder

• 3 tablespoons warm water

• 1 teaspoon kosher salt

What You Do:

1. Drain and rinse cashews.

2. In a blender, purée drained cashews with the olive oil, lemon juice, cider vinegar, mustard powder and 1 tablespoon of the water. Stop and scrape down sides. Add water 1 tablespoon at a time until mixture comes together into a smooth cream. Purée until smooth. It should be thick but spreadable, like whipped cream cheese.

3. Taste and add salt ¼ teaspoon at a time. Purée again. Taste and adjust seasoning as necessary.

4. Use immediately or transfer to a jar and refrigerate for up to 1 week.