Recipes
Apperitif, Snack, Summer

Vegan Mayo

Preparation

15 minutes

Cooking

Total

15 minutes

Difficulty

Easy

Ingredients for 1
  • 100 g raw cashew nuts non salted, non grilled
  • 70 ml water
  • 2 tsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp Dijon mustard optional
  • 1 mejdool date
  • ½ tsp rock salt

Garnish

  • fresh parsley
  • fresh dill
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • 1 cucumber
  • 1 carrot
  • 1 tomato
  • 1 radish
Suggested top-ups
Carrot sticks, Cucumber sticks, Fresh dill, Fresh parsley, Tomatoes, Whole grain bread
Diets
Gluten-free, Sans Lactose
Can be frozen
No
Necessary equipment
  • 1 blender
  • A few spoons
  • Cutting board
  • 1 knife

Steps

  • Preferably the night prior, soak your cashews in cold water or at least 2 hours prior to preparing your dip
  • Then sift, rinse and get rid of the water
  • Remove the seed from your mejdool date
  • Soak your mejdool date 3 minutes in hot water to soften (if it is too hard)
  • In your blender, add the ingredients mentioned above (minus the garnish/toppings)
  • It can take up to 5 minutes to really get a smooth consistency, so keep mixing!
  • Garnish with some fresh herbs and accompany with a side of veggie sticks or whole grain bread or crackers
  • Suggestion: In winter, it is also nice to accompany this dip with roasted veggies instead of raw veggies, it is more comforting/warm

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