I’m a little ashamed to admit that the first time I made this I ate the whole jar in less than a week.  No I wasn’t quite just spooning it into my mouth but it made THE best coleslaw I’ve ever had (other than my mum’s) and garnished every thing I ate that wasn’t sweet.  From falafel burgers to baked sweet potatoes.  Dip.  Dip.  Dip.

It’s almost ridiculously simple to make too, even easier in fact than actual mayonnaise as there seems less danger of it splitting and wasting all those ingredients!

The only pre-planning involves soaking the cashew nuts.  Oh what did we ever do before cashew nuts?  They seem almost limitless in their versatility – cheesecakes, mini tart bases, ice-cream, quiches or just simply roasted.  All vegan.  ALL delicious!

If you’re super organised (I’m not, no matter how hard I try to be) you can soak the cashews the night before but it’s not absolutely necessary.  An hour in a hot bath and they’re still perfectly soft enough to make this silky smooth Vegan Mayonnaise.

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If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!