This raw vegan oil-free mayo is so versatile, it can be used for so many things. It’s great as a creamy mayo spread, but I also use it as a dip for cut up veggies or as a spread on my veggie wraps. I really try to use oil very sparingly and in general nuts mixed with oil is not proper food combining for optimal digestion so I chose to keep this recipe oil-free.
I love this recipe because it is popping with flavor. It is rich and creamy yet sweet and tangy at the same time. It is a condiment that I keep on hand in my fridge. This mayo is soy-free, egg-free, oil-free and all natural, how great is that! This makes about 3/4 cup and if stored in an airtight container can last several days in the fridge.
1 cup cashews, soaked, drained and rinsed overnight
3 Tbsp lemon juice (about 1 lemon)
2 dates, pitted
1/3 cup water
1 clove garlic
Place all ingredients and blend in food processor until creamy.