Vegan Cashew Mayonnaise

  in Gluten-Free, Recipes, Salads, Vegan

1 cup raw cashews
juice from 1 lemon
1/2 teaspoon cider vinegar
1 teaspoon yellow mustard
1/2 teaspoon onion powder
1 teaspoon nutritional yeast powder
1/2 teaspoon fine sea salt
1/4 – 1/2 cup water

  1. Soak the cashews for 2-3 hours. Drain, rinse, and pour into a blender along with the remaining ingredients. Start with 1/4 cup water. Blend until smooth. Add additional water as needed, 1 tablespoon at a time, until you get the consistency you want and the mixture blends easily.
  2. Taste and add more lemon juice or salt if needed. Store in a tightly covered jar in the refrigerator. Will keep for about 1 week.