Miraculous Mayo

This rich, piquant, 100% plant-based/vegan mayo is as versatile as it is delicious. It’s not only lovely for sandwiches and wraps, and it’s also an essential base for other dressings, dips, and sauces, such as our Creamy Asian Salad Dressing, a healthy. vegan version of a Japanese restaurant favorite that typically relies on commercial mayonnaise. Makes about 2 cups.

• 1 1/2 cups raw cashews, soaked for 30 minutes in pure water
• 3/4 cup pure water
• 3 tablespoons lemon juice (1 large lemon)
• 1 tablespoon raw apple cider vinegar
• 1/2 teaspoon Pink Himalayan salt
• 1/2 teaspoon agave nectar (optional)

Directions:

Drain the soaked cashews (save the discarded water for your plants) and place them to a high-powered blender, along with the lemon juice, apple cider vinegar, Pink Himalayan salt, agave, and 3/4 cup pure water. Blend until silky smooth. Refrigerate in a glass storage container. This luscious mayo will thicken as it chills.