This oil-free vegan mayo is super easy to make and only requires some soaking and blending to get it put together. You'll need your cashews, unsweetened non-dairy milk, some tahini, and coconut aminos along with all your flavorings to make this recipe. The best part? It can store in the fridge for up to seven days and you can freeze for later.
Ingredients
- ⅓ cup raw cashews soaked in water for at least 10 minutes
- ⅔ cup unsweetened non-dairy milk
- ⅓ cup tahini
- 1 tbsp yellow mustard
- 1 tbsp coconut aminos
- 2 tsp apple cider vinegar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Soak your cashews in hot water for 10 minutes. to soften
- Drain the cashews and discard the water.
- Place the cashews into your blender, along with the rest of the ingredients. Measure out all of your ingredients directly into your blender.
- Blend until super creamy and smooth for about two or three minutes. Taste and adjust seasoning if necessary.