Healthy Vegan Mayo, What?

Sophia DeSantis

Finally, a whole food–based, oil-free mayo you will love! Unlike the traditional variety, this mayonnaise is actually heart-healthy. So slather it on without guilt or worry!

This recipe makes 1 cup of mayo. A serving size is 2 teaspoons

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Prep Time 5

Course Condiment

Cuisine American

Servings servings

Calories 45 kcal

Ingredients

1 ½ cups raw cashews (167 g) see note
¾ cup plus 1 tbsp water (192 ml)
2 tablespoon distilled white vinegar (30 ml)
2 teaspoon fresh lemon juice (10 ml)
¾ teaspoon sea salt
⅛ teaspoon ground mustard seed
⅛ teaspoon garlic freshly chopped

Instructions

Put the cashews, water, vinegar, lemon juice, salt, mustard seed and garlic into a high-speed blender and purée until smooth. Refrigerate the mayo to thicken.

Notes

Note: If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.

Reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.

Nutrition

Calories: 45kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 74mgPotassium: 54mgFiber: 0.3gSugar: 0.5gVitamin A: 0.03IUVitamin C: 0.2mgCalcium: 3mgIron: 1mg