Ultra creamy, Plant-based, Vegan, Oil-free, Gluten-free. No preservatives, Homemade
Traditional Mayonnaise is prepared using egg yolk, for the protein helps oil firm up with a little acidity like vinegar or lemon juice and salt added to brighten the flavour. Mayo has other vegetarian alternatives too. Cashew contains protein to set the right thickness in Mayo. A plant-based which is ultra creamy and tasty.Easy, simple, and healthy.
This creamy texture mayonnaise goes along as a dip with crackers, french fries, salads, Sandwiches, etc. Perfect munching companion. Mayo is either plain or combined with herbs or other spicy ingredients to add flavour.
I am also sharing more variations of mayo in the future. Do not forget to Subscribe 😉
Packaged or processed food is so convenient that we often end buying it rather than preparing it at home. Cooking is a tedious task for few. A hectic day of work and back to the kitchen after work is like a daunting task.
I personally chose to go vegan because I educated myself on factory farming and cruelty to animals, and I suddenly realized that what was on my plate were living things, with feelings. And I just couldn’t disconnect myself from it any longer
A common notion and thought that preparing condiments is time-consuming at home. The reality is vice versa or just opposite. Homemade is more effortless and quick to make. Ready in five minutes. It is healthier, natural, cost-effective, and tastier. Store-bought Mayo is expensive, contains refined sugar, unhealthy fats, milk, a lot of preservatives, a lot of oil, and no flavour. If you are lactose intolerant, you can still enjoy the taste of mayonnaise.
I enjoyed all foods in my pre-vegan days and never dreamt I would ever get to eat them again.
Tips
- In case you wish to add oil use organic cold-pressed oil. Light-coloured olive oil.
- Measurement is essential. Variations in the ingredients may cause Mayo to be thin and runny.
- The Mayo will firm up (thick) once refrigerated for a few hours.
- Mayo is homemade and no preservatives you can keep about a week in the refrigerator. Store in an airtight container.
- Do not cross-contaminate it with a dirty knife. It stays a little longer.
Ingredients
- 20-25 soaked cashews( 10 minutes)
- 3 cloves of garlic(optional)
- ½ lemon juice
- ⅓ tsp Himalayan Rock Salt
- ¼ tsp black pepper powder
- 1 tbsp Apple cider vinegar ( ACV with mother) organic
- ¼ cup of water
Instructions
- Drain the soaked cashews and discard the water.
- Add to the small mixie jar or blender
- Add garlic, lemon, ACV, Black pepper powder, and water
- Blend on high to smooth and creamy
- Scrap all the sides down once or twice as required.
- If you don’t require your mayonnaise to be too watery.
- Reduce 1 -2 tsp of water and grind for 30sec.
- Eggless and oil-free mayonnaise ready.
- Store in an airtight glass container
Make a change in your lifestyle for a better tomorrow.
Bon Appétit!
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