- 1 cup soaked (for 4 hours) cashews, drained and rinsed
- 1/2 cup filtered water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons mustard powder (you can also use dijon mustard)
- 1 garlic clove, peeled
- 1/2 teaspoon coconut sugar (raw sugar or other sweetener)
- 1 teaspoon sea salt
- 1 1/4 cup olive oil (you may prefer less than this depending on the consistency you like)
- Add all of the ingredients except for the olive oil to your high-speed blender.
- Blend on high until smooth and creamy.
- Scrape down the sides of the blender and put the lid on without the plug. Turn the blender to it’s slowest speed and as it’s blending, slowly begin to drizzle in the olive oil, creating an emulsion. Don’t go too fast. About halfway through, stop the blender, scrape down the sides and then start it back up and continue adding the oil. Near the end, increase the speed a bit as you finish pouring the oil in.
- Scrape the mayo into a glass jar with a tightly fitted lid and place into the fridge. It will thicken significantly as it chills to a similar consistency to traditional mayo. Bear in mind that as it warms up, it softens again.
Storage: Keep in the refrigerator in an air-tight container for up to 7-10 days.