Veg Mayonnaise: A Plant-Based Twist on Classic Flavor

wellhealthorganic.com Veg Mayonnaise: Indulge in the lusciousness of this incredibly creamy vegan mayonnaise recipe, surpassing the conventional version in taste and texture! Utilize it seamlessly as a substitute for regular mayonnaise in any culinary endeavor.

Veg Mayonnaise

• Preparation Time: 5 minutes
• Soaking Time: 30 minutes
• Total Time: 35 minutes
• Cuisine: American, Global
• Course: Condiment
• Dietary Considerations: Gluten-Free, Vegan, Vegetarian
• Difficulty: Easy

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Ingredients:

1. 1 cup (125 grams) cashews
2. 2 tablespoons sunflower oil 
3. 1 teaspoon Dijon mustard or mustard powder
4. 1 tablespoon apple cider vinegar
5. ½ teaspoon raw sugar
6. 1 pinch turmeric powder
7. 6 black peppercorns
8. ½ teaspoon food-grade rock salt
9. 7 to 8 tablespoons water

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Instructions:

1. Thoroughly rinse the cashews in water. Drain and discard the water.
2. Place the cashews in a bowl and cover them with warm water. Let them soak for 30 minutes.
3. After soaking, drain the water from the cashews and transfer them to a blender.
4. Add Dijon mustard, raw sugar, turmeric powder, black peppercorns, and rock salt to the blender.
5. Pour in the apple cider vinegar or lemon juice.
6. Incorporate the sunflower oil or chosen neutral-flavored oil.
7. With the blender running, gradually add 7 to 8 tablespoons of water in increments, blending until a smooth and creamy consistency is achieved.
8. Transfer the finished vegan mayonnaise into a clean jar or airtight container. Seal it tightly and refrigerate.
9. This eggless mayo will stay fresh for up to a month in the refrigerator or can be frozen for up to 3 months.