Posted in Recipes on 17.07.2018
prep: 15 mins / cook: 0 mins / inactive: 60 mins / total: 1 hour 15 mins / quantity: 300ml (approx.) Print recipe?
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!
prep: 15 mins / cook: 0 mins / inactive: 60 mins / total: 1 hour 15 mins / quantity: 300ml (approx.)
- 1 cup cashew nuts
- 1/2 cup aquafaba (see note)
- 1 tblsp lemon juice
- 2 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1 clove garlic – peeled
- 1 large pinch coconut sugar
- 1 tsp salt
- 1 + 1/4 cup olive oil (or preferred oil)
- A food processor or blender
- Start by soaking the cashew nuts - place in a heatproof bowl or dish and add enough boiling water to cover them completely. Leave for at least 1 hour or overnight
- Drain the cashews (discard the water) and put into your food processor or blender - I've tried both and the blender gets a slightly smoother finished mayonnaise
- Add the aquafaba, lemon juice, vinegar, mustard, garlic, sugar and salt and whizz until very well blended and smooth, scraping down the sides with a rubber spatula as necessary
- Pour in the oil and whizz until well incorporated
- That's it! Other than slathering on everything and when not, store in a sealed container in the fridge ?
- Aquafaba is the water from a can of cooked chickpeas - 1/2 a cup is pretty much all the liquid from a 400g can
- Don't worry if your finished mayo seems quite 'loose' - it thickens up on chilling
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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