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Easy Baba Ganoush
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VegWeb.com  |  Recipes  |  Dips, Dressings and More  |  Spreads  |  Mayonnaise  |  Cashew Mayonaise « previous next »
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Recipe submitted by Nancy Zylstra, pinecone@northcom.net

Cashew Mayonaise

Ingredients (use vegan versions):

    1/2 - 1 cup raw cashews
    1/2 cup water
    4+ cloves garlic
    2 tablespoon lemon juice
    2 tablespoon maple syrup
    salt
    cayenne pepper
    1/2 cup oil

Directions:

Blend all the ingredients until liquified except the oil.  Gradually add the oil as one would when making mayonaise My family love this recipe! We use it on salads, sandwiches, for veggie dip, in potato salad and any where else we use mayonaise. It also makes a delicious sour cream substitute in borscht.! Enjoy!  P.S. (These are my favorite ingredients but I have substituted vinegar for the lemon juice and sucanat for the maple syrup.)

Serves: 1 cup

Preparation time: 5 min.

I love this mayonaise. It totally replaces any old cravings

Archived comment by: nancy
Hi. how long can the mayonaise stay good before it starts going bad?

Archived comment by: mistresslament
It will keep for weeks, It may separate and need to be shook up.

Archived comment by: nancyZ

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Riina
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« Reply #1 on: February 21, 2007, 02:18:45 PM »
This mayonaise is gorgeous. Only used 1/4 cup of oil, still lovely. Also very nice on sandwiches.
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ampallang
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« Reply #2 on: December 06, 2008, 01:43:45 PM »
I made this in denmark.. we have expensive cashews, so next time I may try and find better nuts.
4 cloves of garlic was too much, but I could og just had strong garlic. It was a little think but I liked it.
Its a great idea, If i was in Australia it would of been wonderful, really creative and my boyfriend loved it with potato salad
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ampallang
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« Reply #3 on: March 24, 2009, 10:10:35 AM »
I have conitnued to make this and its great! Though cashews are getting expensive.. so maybe soon i will have to start making mayo with sunflower seeds instead...

ALSO i have added I tablespoon of applecider vinger. It gives it a little tang
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nutdragon
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« Reply #4 on: July 05, 2009, 05:57:52 PM »
This is good.  I'm not sure how much it tastes like "real" mayo, but it's good.  i did have a hard time getting it good and creamy, which is my issue, not the recipes.  I need a vitamix.
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nutdragon
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« Reply #5 on: August 06, 2009, 09:38:45 PM »
I ended up using the rest of this recipe in a mock alfredo sauce that was outstanding!  I thinned it out with a little almond milk and tossed it with some sauteed veggies and pasta.  Fabulous. 
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amymylove
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« Reply #6 on: August 30, 2009, 03:19:41 PM »
This was a bit too sweet for me... tasted more like miracle whip than mayo... had a pretty good consistency though... if i make this again i might leave out the sweetener or just add 1 T.
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mystical_river
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« Reply #7 on: September 18, 2009, 02:07:37 AM »
Super yum!  It was just a little too sweet for me so next time I think I'll only use 1T of sweetner, it could be because I used agave nectar instead of maple syrup.  This is great, because it seems like all the pre-made vegan mayos still have soy or xanthum gum in them (trying to cut down on too much soy and corn).  Thanks for this recipe!!!
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Blueberries
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« Reply #8 on: October 28, 2009, 05:33:54 PM »
I'm really sorry but I made this and really didn't like it. Maybe I made it wrong, but the taste was just weird, it was too sweet and nutty to be a mayonnaise and it just had a strange aftertaste. I'm sorry, its just not for me.  Embarrassed
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seanveg49
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« Reply #9 on: February 07, 2010, 01:12:42 AM »
i find anything i make with raw cashews has to be blended to the point of emulsification. this helps thicken it significantly.  thanks for this -have been using raw cashews pretty frequently. 
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