Use this nut-based mayo to make any of your favorite dishes from potato salad to tuna melts. Blending in 1⁄4 teaspoon fresh horseradish adds some heat to the recipe. This recipe works great with almond milk, macadamia nuts, pine nuts, avocado, or young coconut in place of the cashews.
Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 1 cup cashews, soaked in water to cover for 6 hours and drained
- 1 cup water
- 1⁄4 cup coconut oil
- 2 Tbsp. olive oil
- 2 tsp. lemon juice
- 1⁄4 tsp. mustard powder
- 1⁄4 tsp. ground turmeric
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. minced garlic
- In a food processor or blender, blend cashews with water until smooth.
- Add remaining ingredients to the blender or food processor and mix until smooth.