Vegan Mayonnaise with Cashew Butter

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Sauce
Cuisine European
Servings (Default: 1)

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
Vegan Mayonnaise with Cashew Butter
Vegan Mayonnaise with Cashew Butter

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.

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