Raw Mayonnaise

I went to the farmer's market, and there was someone selling raw foods. I bought some spinach dip, made with raw mayonnaise, and loved it. My daughter had bought me a raw food cook book called Live Raw: Raw Food Recipes for Good Health and Timeless Beauty by Mimi Kirk.

I browsed through it, but never used it. Loving the mayonnaise so much I opened the book to the condiments section, and there it was in all its glory.


Printable Version

Raw Mayonnaise 

1 cup cashews soaked for 3-4 hours, I left mine in the measuring cup and just covered with water, not to much, but just enough to cover them.
1/2 Tbsp apple cider vinegar (Eden Organic)
Pinch of salt (sea salt)
2 Tbsp lemon juice
1/2 Tbsp sweetener of choice (organic Turbinado raw cane sugar)
1/4 tsp dry mustard (Simply Organic)

1/2 cup plus 1 Tbsp extra virgin olive oil

Place all ingredients in a high powered blender except the olive oil. Blend until smooth, slowly add the olive oil, and continue blending until well blended. Taste to adjust seasoning, will thicken as it chills, will keep for one week.

You can use this on wraps, sandwiches, as a dip or dressing. I made it to use as dressing, so I added some water to it. It was great on the green salad mix we also picked up at the market. Even though I watered it down for salads, I couldn't resist to dip some of my favorite chips in it. Oh I have to say I decided to experiment, of course, and added some Italian seasoning to it. Man this stuff is soooo good, it has a wonderful cashew taste, and I must admit I wasn't feeling the cider vinegar,  but you can't even taste it.

I have seen other recipes that use different nuts, so if for some reason cashews don't work for you try looking for a different recipe.

This post was linked up at Real Food Wednesday and What I Ate Wednesday,