For about 6 servings (abt. half a cup of mayonnaise)
1 cup raw cashews (organic preferred for taste)
6 Tbs filtered water
3 Tbs lime juice
1 -2 Tbs sweetener Grade B maple syrup (not raw), or agave or coconut syrup (RAW)
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp miso (not raw, optional)
pinch of pepper
1/4 cup extra virgin olive oil, cold pressed
Soak cashews for abt. 4 hours in 2 cups of filtered water, then discard water. If you don’t have that much time for soaking, you can also use warm or hot water (not a raw option) and soak the cashews for about 15-20 minutes. In general the slow method is preferred, but needs planning.
Use a high speed blender to blend the soaked and drained cashews with the water, lime juice, sweetener and spices, until an even homogenous and creamy consistency is achieved. It may be necessary to increase the speed to the highest setting to remove all bumpiness.
After that you can drizzle the remaining olive oil into the mix while the blender is working. It will get slightly foamy, it may be liquid at first, but will firm up when you store your mayonnaise in a jar in the refrigerator. It is supposed to last 2 weeks with refrigeration. ©2014Sabineart.com