I’ve found that having tasty spreads, sauces, dips and dressings really make for enjoying the raw food diet. They’re essential for me. Following a low-fat raw food diet I eat mostly fruit during the day so I usually eat big salads, zucchini pastas, or wraps for dinner. I’m constantly on a mission to create new dressings or sauces that are oil-free, delicious and make eating my veggies that much more enjoyable. It’s important to me to love the food I eat, it has to be delicious after all I’m a big time foodie!
This raw vegan oil-free mayo is so versatile, it can be used for so many things. It’s great as a creamy spread, as a dip for cut up veggies or as a spread on veggie wraps. One of my favorite simple, snacks is just romaine leaves with dip and this mayo is perfect for that. It’s a great snack for kids, or even at a dinner party to put out as an appetizer.
This raw mayo is rich and creamy yet sweet and tangy at the same time. It’s 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. It’s a great condiment to keep on hand to pull out as needed. I even like to put a dollop of it on my salads. If you want to turn it into a dressing just add a little more water.
So here’s the recipe, enjoy!
1 cup cashews, soaked overnight in filtered water, drained and rinsed
3 Tbsp lemon juice
1 medjool date, pitted
1/3 cup water
1 tsp onion powder
1 tsp stone ground mustard
Place all ingredients in a blender and blend on high until creamy. NOTE: If you have a Vitamix you will need the tamper to scrape down the sides as it blends. If you DON’T have a Vitamix or high-speed blender, you will need to stop to scrape down the sides and continue blending.