Ingredients

The following ingredients have 4 Servings
  • 1 cup cashews (- 125 grams)
  • 2 tablespoons sunflower oil or any neutral tasting oil
  • 1 teaspoon dijon mustard (or mustard powder)
  • 1 tablespoon apple cider vinegar ( or lemon juice)
  • ½ teaspoon raw sugar
  • 1 pinch turmeric powder
  • 6 black peppercorns
  • ½ teaspoon rock salt (edible and food grade)
  • 7 to 8 tablespoons water

Instruction

  • Rinse cashews thoroughly in water. Drain all the water and discard it. 
  • Place the cashews in a bowl and cover with enough warm water. Soak them for 30 minutes.
  • Drain and discard all the water from the soaked cashews and add nuts to a blender. Also add dijon mustard, raw sugar, turmeric powder, black peppercorns and rock salt. 
  • Add apple cider vinegar or lemon juice. 
  • Add the sunflower oil or any neutral tasting oil. 
  • While the blender is running, slowly add 7 to 8 tablespoons water in parts and blend until smooth and creamy. 
  • Pour your completed vegan mayonnaise into a clean jar or airtight container. Seal it tightly and refrigerate. This eggless mayo stays good for a month in the refrigerator. You can also freeze it for 3 months.