This entire recipe only uses 1/4 c of raw cashew, which makes it lower in fat than other commercially prepared vegan mayonnaises. Cookbook: Plant Pure Nation by Kim Campbell.
1/4 c raw cashews, soaked in water to cover for 2-3 hours, then drained
7 ounces extra-firm tofu
1/2 tsp sea salt
1/2 tsp tahini
4 tsp lemon juice
1 1/2 tsp white vinegar
1 Tbl Dijon mustard
2 Tbl apple cider vinegar
2 1/2 agave nectar
2 Tbl water
1/4 tsp xanthan gum
Soaking the cashews in water for a few hours will reduce blending time. Soaking gives them a more smooth and creamy texture.
Place all the ingredients in blender. Blend till smooth.
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