Mayonnaise

This is my plant-based mayonnaise recipe. It's creamy and aromatic and I love
it!

Servings: 1 cup

Author:

Prep Time
15 minutes

Cook Time
5 minutes

cleanup
5 minutes

Total Time
25 minutes

condiment

International

Vegan mayonnaise plant-based

🧂 Ingredients

½ cup cashews

(71g / 2.5 oz) — raw, soaked
¼ cup potato flakes

12g
½ tsp kala namak
2 tbsp white vinegar
¼ + ⅛ tsp mustard powder
1 pinch paprika
½ cup ice cold water

(I add ice cubes to a glass of water and measure the ice cold water right before blending)

1 Add cashews and cover with hot water.
2 After about 10 minutes, drain the nuts.
3 Add all ingredients to a blender. Add the ice water last. Blend on high 60
seconds; avoiding heating it up. It can get slightly warm, but do not let it get
really warm or hot.
4 If it's not smooth enough, blend another 30-60 seconds.
5 Move the uncovered jar (the mayo will be a little bit warm from the blending) to
the refrigerator for 30-60 minutes. The top may develop a skin, but it's all
good. Then cover. If you cover immediately, moisture will build up and the shelf
life will be affected.
6 Store in a jar in the refrigerator for 1-3 weeks. The mayonnaise will thicken in
the refrigerator. Some separation is natural, just give it a stir.