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Healthy Home Cookin' Vol.
5 - Breakfast, Brunch, Soup & Salads © 2008 by Angela Poch |
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Reprinted with permission from the author, Angela Poch.
You can find more recipes from the Healthy Home Cookin' cookbook series at the Healthy Home Cookin' website.
Cashew Mayo (mayonnaise)
Serves 16
Ready in: 10 minutes
Our favorite mayo. Nut free alternative on page 109 of this cookbook.
Ingredients
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3/4 cup raw cashews, rinsed
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1/4 cup lemon juice, to taste (up to 1/3 cup)
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1/2 to 1 tsp onion powder
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1/2 tsp sea salt
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1/2 to 3/4 cup soy milk (or Soy Creamer* or water) as need
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1/4 to 1/2 cup canola oil (VERY optional!)**
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1/2 cube Golden Seasoning, optional***
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dash turmeric, optional***
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1 to 2 Tbsp nutritional yeast flakes, optional***
Directions
Put cashews, lemon juice, and enough soy milk to completely cover cashews. Blend on high until smooth, add remaining ingredients. Will thicken in fridge – becomes spreadable. To use as dip or to thin add more soy milk as needed.
Tips 'n' Techniques
* Soy Creamer makes this extra special.
** Canola oil adds omega 3 and makes it extra rich and creamy, but adds A LOT of fat (not shown in nutritional info). We like it just fine without oil, especially if we add 1 to 2 tsp Italian herbs.
*** We add these optional ingredients for variety once in a while.
Can use 1/2 sunflower seeds or almonds in place of 1/2 of the cashews for nutritional variety. Cashews are very creamy and add the texture desired for this recipe.
Creamy Cashew Dip: Add 1 to 1 1/2 tsp Italian Herbs
Nutritional Information
Nutrition (per serving):
39.9 calories; 3.0g total fat; 0mg cholesterol; 63.8mg sodium; 55.8mg potassium;
2.5g carbs; 0.3g fiber; 0.5g sugar; 1.5g protein.
Copyright © 2008 by Wanda Embar. All Rights
Reserved.
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