Eggless Homemade Mayo (Vegan)

1. Remove any shell fragments from cashews, then add cashews to a bowl and cover with some water. Let them soak for about 2-3 hours.

2. Drain cashews and rinse them under water.

3. Add cashews to a new bowl with 1/3 cup light coconut milk, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, salt to taste, and lemon juice. Mix together, put in the refrigerator and let the flavors marry for about 4-6 hours.

4. Add marinated cashews to a high-speed blender like a Vita-Mix along with an additional 1/3 cup light coconut milk and 3 tablespoons of apple cider vinegar, 1/2 cup water, 2 teaspoons xanthan or guar gum, 1/8 teaspoon mustard powder and salt to taste.

5. Blend on high for about 2 minutes or until smooth, creamy, and fluffy but not too airy.

Makes about 2-2.5 cups of mayo.

Refrigerate immediately.

Notes: There might be some dark specks of cashew in it, don’t be alarmed by them. If mixture is too thick or too thin, add or subtract water or gums as needed. If flavor is too bland, try adjusting salt, mustard and/or apple cider vinegar. Taste midway through blending.