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Recently I’ve been on the look out for a plant-based mayonnaise that is quick and easy to make, and today, with a bit of experimentation, I think I’ve nailed it.
Today I’m sharing with you the recipe I created in our kitchen this afternoon.
½ cup cashew milk (made with 1 part cashews and 4 parts water)
½ cup cashews
1 tbsp apple cider vinegar or white wine vinegar
½ tsp salt
½ tsp garlic powder
1 tsp onion powder
1 tsp lemon juice
1 cup olive oil
½ - 1 tbsp maple syrup
2 tsp dijon mustard
Combine all ingredients in a blender or NutriBullet, transfer to a jar, and refrigerate.