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!
| Prep Time | 4 hours |
| Cook Time | 20 minutes |
| Servings |
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- 1 cup raw cashews soaked and drained
- 1/8 cup water
- 1/8 cup extra virgin olive oil
- 3 tsp lemon juice
- 8 leaves fresh sweet basil
- 1 tsp crushed garlic
- 1/2 tsp Himalayan salt
Ingredients
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- To pre-soak the cashews simply cover them with water, and soak for at least 4 hours. Drain before using.
- Place the drained cashews and salt in a food processor or high-speed blender. If using a food processor, allow to blend for at least ten minutes until fairly smooth.
- Add the rest of the ingredients and continue to blend for a further 10 minutes, until thoroughly combined and smooth.
- Remove from food processor and use immediately or store in an airtight container. The mixture keeps well for a few days when refrigerated.
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