Do you know the feeling of trying something new, and it just…works? That’s what happened here.
I felt like trying something exciting. All of the nut or seed mayos I’d previously seen were made with lemon juice for taste. But I wanted something different: flavourful and creamy, without trying too hard to be a ‘veganised’ substitute.
I adore fresh herbs and since I was already making brown mushroom burgers with sweet potato fries, I wanted to create something light and fresh, that would compliment the existing flavours.
Fresh sweet basil, I thought. …with some garlic for depth!
So I blended up some pre-soaked cashews and salt, and slowly added spoonfuls of lemon juice, crushed garlic, some basil leaves, and some extra-virgin olive oil for creaminess. And the result was beautiful!
Creamy, luxurious, basil-cashew mayo
This cashew mayo is egg-free, dairy-free, and refined sugar-free. It is light, fresh, and creamy. We like to spread it over toasted buns when making burgers, over sandwiches, or as a dip for crisps and fries. Sometimes we even eat it from a spoon!