This is a rich cashew-nut based vegan take on a rich mayonnaise-style dip that’s perfect for serving with crudites or with your favourite pizza. You can also thin the mayonnaise down with a little water to turn it into a punchy salad dressing.
Punchy Herb & Garlic Vegan Mayo
Soak the cashew nuts for 4-5 hours so they soften down and can be easily blended.
- 1 cup cashew nuts (soaked for 4-5 hours so they soften down and can be easily blended)
- 240ml vegetable stock
- 4 tbsp olive oil
- Handful of chives
- 3 cloves garlic
- 1 tsp Dijon mustard
- Salt & Pepper
Drain the nuts, then add to the Nutri Ninja cup with the vegetable stock. Press the Start / Stop until until the cashews turn into a smooth sauce- you may need to add a little oil here to help this process.
Once you have the desired consistency, you can start flavouring the mayo. Add in chives, garlic and a little mustard for a punchy, fresh flavour that’s perfect with crunchy vegetable sticks and french fries. Remember to use plenty of seasoning and customise your mayo to suit how you’d like to use it.
Store in a jar in the fridge and use for up to one week.