About this recipe:This is a mild, creamy mayonnaise suitable for vegans or those who like to follow a raw food diet. Add lemon juice, vinegar and salt at the end, tasting in between each addition. Please note, you will need a blender or food processor in order to achieve a really creamy consistency, and you should adjust quantities to suit your own palette.
Makes: 1 small bowl
120g organic raw cashews soaked for 2 hours
65ml cold pressed extra virgin olive oil
80g raw cauliflower
3 tablespoons lemon juice or more to taste
1 teaspoon mustard
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
pinch of sea salt or more to taste
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Method Prep:10min › Extra time:2hr soaking › Ready in:2hr10min
Put the cashews and cauliflower in the blender, and add the water until combined well.
Slowly add the oil in one steady stream, and process until thick and creamy.
Place the rest of the ingredients into the blender to taste, and process until smooth.
Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.