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
Print Recipe
Pin Recipe Instructions
- 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.
- Let stand in the refrigerator for two hours for more firmness.
- The mayonnaise will keep in the refrigerator for 2 weeks.
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