Basic Raw Vegan Mayonnaise40
I must admit, I have never been a fan of mayonnaise. To be honest, I am not really a condiment person in general. I have never really liked ketchup, mustard or relish. I was a plain Jane, lost in the condiment kingdom. Having said that, I absolutely love vegan mayonnaise, or more specifically, raw mayonnaise. I have dabbled with quite a few vegan mayonnaise recipes over the years. There are hundreds of good vegan mayonnaise recipe out there. But I keep coming back to this basic raw mayonnaise recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
Once again, this vegan mayonnaise is a fantastic blank canvas with which to create your own magic. Best of all, it is raw, vegan, egg free, dairy free, egg free and soy free. I will post some more creative mayonnaise options over the next couple of months. But just like everything else, the sky is the limit. But sometimes plain and simple is just what the condiment doctor ordered. After all, good condiments add a touch of something extra to main attraction events, and they don’t take over. This raw vegan mayonnaise is a fantastic little addition to enhance a good home made veggie burger, and works wonders with falafels and tacos. I most often use this mayonnaise if I am going to make a basic, quick vegan coleslaw, if I have to whip up a lunch in under 15 minutes. I will post that life saver this week.
Basic Raw Vegan Mayonnaise
- 1 cup organic raw cashews soaked for 2 hours (soaking is optional)
- 1/4 cup cold pressed extra virgin olive oil
- 1/4 cup raw cauliflower
- 1/2 cup filtered water
- 3 Tbsp lemon juice or more to taste
- 1 tsp mustard
- 1 tsp raw agave nectar or 1 chopped pitted date
- 1 tsp apple cider vinegar
- Tiny 1/2 pinch of Celtic sea salt or more to taste
- Put the cashews and cauliflower in your high speed blender (I use a Vitamix) 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.
**Please note – you will need a high speed blender such as a Vitamix, in order to achieve a really creamy consistency.
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.