Vegan Mayonnaise with Cashew Butter

Summary

Ingredients

• 250 ml soy milk (soy drink)
• 1 tablespoon apple cider vinegar
• 30 g mustard
• 30 g cashew butter
• 1 teaspoon locust bean gum
• 0.5 teaspoon ½ salt
• 250 ml rapeseed oil

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Instructions

1. Mix soy milk with apple cider vinegar. Add the mustard, cashew butter, locust bean gum and salt and then puree with the hand blender. Add the oil in portions and continue to puree, moving the blender up and down until an airy cream is formed.
2. Let stand in the refrigerator for two hours for more firmness.
3. The mayonnaise will keep in the refrigerator for 2 weeks.