Mayonnaise
This is my plant-based mayonnaise recipe. It's creamy and aromatic and I love it!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
cleanup 5 minutes mins
Total Time 25 minutes mins
Course Condiment
Cuisine International
- ½ cup cashews (71g / 2.5 oz) — raw, soaked
- ¼ cup potato flakes 12g
- ½ tsp kala namak
- 2 tbsp white vinegar
- ¼ + ⅛ tsp mustard powder
- 1 pinch paprika
- ½ cup ice cold water (I add ice cubes to a glass of water and measure the ice cold water right before blending)
The Blend
Add all ingredients to a blender. Add the ice water last. Blend on high 60 seconds; avoiding heating it up. It can get slightly warm, but do not let it get really warm or hot.
If it's not smooth enough, blend another 30-60 seconds.
The Storage
Move the uncovered jar (the mayo will be a little bit warm from the blending) to the refrigerator for 30-60 minutes. The top may develop a skin, but it's all good. Then cover. If you cover immediately, moisture will build up and the shelf life will be affected.
Store in a jar in the refrigerator for 1-3 weeks. The mayonnaise will thicken in the refrigerator. Some separation is natural, just give it a stir.
It doesn't carry the same oily sheen as store-bought mayo, and it's not pasteurized for long shelf life, but I'm personally blown away by how great this mayo tastes.
If you'd like a much longer shelf life, you can experiment with reducing the vinegar by 1 1/2 tsp and adding about 1 1/2 tsp raw sauerkraut juice and countertop fermenting for about 7 hours and then refrigerating. I haven't done that with this mayo yet, but have had excellent results in the past.
Keyword mayonnaise, plant-based, Vegan