Creamy Cashew Mayonnaise from Rainbow Recipes pge 95
Aileen Sforcina, author of the above book, has been kind enough to grant permission to post this recipe.
This is a deliciously creamy mayonnaise. The tang is achieved by the use of lemon juice rather than vinegar which is an irritating substance. This recipe can be used to replace traditional egg/milk/vinegar based mayonnaise preparations.
Ingredients
1 cup raw cashew nut pieces
1 cup water
Juice of 1 lemon or to taste
1 or 2 cloves garlic (optional)
1 tspn salt or to taste
Method
Place all ingredients into TM bowl and pulverise for 60 seconds on speed 9.
Serving suggestions - Serve as for mayonnaise with salads.
Delicious served with potato salad or coleslaw.
Serve on hot jacket potatoes.
This keeps for about 5 days in the fridge, longer if you omit the garlic. It is a thin mayonnaise but by simply cooking it, you can make it thicker to the consistency of philly cream cheese. Add fresh chives and you have cashew sour cream with chives. Good on jacket potatoes, as a dip with raw vegies or with crackers or any bread.
Reviews of this recipe here -
http://www.forumthermomix.com/index.php?topic=8110.0 BigTcup: Would also be great on coleslaw or broccoli salad. I didn't have any lemon so I used a dash of white vinegar.
Vivaroo: Made a half batch and it was delicious on coleslaw. I'm sure using only cashews is the best.
Chookie:Has only 1/4 the calories of egg mayo, and tastes great .
