This is my delicious oil-free plant-based mayo. I basically only added three things to this version that was not in my previous version. I can’t believe that I almost gave up this version. I have been working on a drastically new oil-free version since April 2019. They looked great and tasted okay, but they never met my criteria for simplicity. They were almond-based. Sometimes tried and true wins out! So…
After much prayer and battles in my mind over keeping it simple, I returned to simplicity of this cashew recipe. In the end, I only changed three things about the recipe: 1) I added aquafaba, which is optional, but adds a nice sheen to the mayo; 2) I also added sunflower lecithin as an emulsifier, and 3) I added psyllium husks powder to contribute to the silky mayo texture. There is no difference in taste from the original recipe, but there is a difference in texture/feel. I’m pleased.
This mayo is SO GOOD on sandwiches and may be used in other places you regularly use mayo. It is a good base for other recipes I will share in the future too. The main reason to use this mayo is that it is less fattening. So, now the folks that utilize this blog have a choice between this mayo and my oil-based Plant-based Mayo. Both are great choices, but one is more fattening. *smile*
The main ingredient to this recipe are cashews. I soak my cashews for 48 hours and change out the water after 24 hours. I usually soak a quart at a time. After the 48 hours expire, I drain and divide out what I need for immediate use and store the rest in the freezer. If I need them, I must thaw them by running them under water. Why do I freeze them? Well, after about three days, they tend to get slimy and ferment in the refrigerator. Freezing them helps extend their life. I do know of people that dehydrate them once they are soaked. This is also an option. Soaking them in hot water for 15 minutes works too; so don’t despair if you didn’t soak for two days. The nuts are really creamy the longer they are soaked. For those who don’t know, the main reason to soak the cashews is to get rid of the phytic acid, which inhibits the absorption of nutrients in the body.
Speaking of nutrients, cashews are good for you! According to Organic Facts, cashews are made up of vitamins and minerals, including vitamin C, vitamin B6, vitamin E, vitamin K, copper, calcium, folate, iron, magnesium, phosphorus, potassium, riboflavin, niacin sodium, thiamin, and zinc (See article on the “9 Powerful Benefits Of Cashews”). According to that same article, cashews are beneficial in preventing heart disease, gallstones, diabetes, while promoting bone and oral health and nerve function, among other amazing health benefits. These nuts were listed by The Huffington Post Canada as one of the five plant-based foods that fight depression (See The Blog article on “5 Foods that Fight Symptoms of Depression”). There are other articles and resources on just how great cashews are. Please continue to add to your knowledge by doing further research!
This mayo thickens in texture while in the refrigerator. Do not be alarmed by the initial creamy texture, it will set up. Please have the faith. The hot water helps it to thicken faster. The texture in the feature picture is the next day. It is thick enough to use the first day, but waiting always brings good things to us. So, be patient and let it thicken.
I pray you try this recipe to at least see how good an oil-free cashew mayo can be on a sandwich! Now, without further ado, here is the recipe! …
- 1 cup cashews, soaked and drained
- ¼ cup hot pure water (almost but not boiling)
- ¼ cup aquafaba (or bean water. If not available, may substitute with more hot water.)
- 3 Tablespoons lemon/lime juice
- ¾ teaspoon black salt
- ½ teaspoon pink Himalayan salt (or to taste)
- ½ teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 pinch sweet paprika
- ½ teaspoon raw agave nectar
- ¼ teaspoon psyllium husks powder
- ¼ teaspoon sunflower lecithin
- A fleck of vitamin C powder, optional*
- Blend cashews, aquafaba, and the rest of the ingredients together in a high-speed blender until smooth. It will not be as thick as mayo, but it will be thick enough. The mayo will thicken in the refrigerator by the next day (See featured picture for next day mayo thickness).
- For best results, let sit overnight for flavors to meld and thicken, but you may eat immediately.
- Refrigerate. Makes 1 cup of mayo.
*NOTE: A fleck is a very, very, teeny-tiny amount of this. Way less than a pinch! If you are not sure, then leave this out, as you could ruin a really good batch of cashew mayo!
2 thoughts on “Cashew Mayo”
I will definitely try this in so glad it didn’t call for nutritional year flakes.
Praise the Lord!! Yes, please let me know if you like it! … And, no, no nutritional yeast in this recipe. No need for a cheesy flavor. To me, it has the right tang and flavor without it.