This is great on sandwiches or for coleslaw. It would also probably make a great potato salad with a little more seasoning. I'll have to try that out this summer.
I doubled the recipe and made more coleslaw and Chickpea “Tuna” Salad (recipe coming for that tomorrow) and I froze the rest. I froze the remainder of the mayo by putting it in an ice cube tray and then once it was frozen I put the cubes into a freezer bag. That way I can defrost a small amount to use on a sandwich.
I doubled the recipe and made more coleslaw and Chickpea “Tuna” Salad (recipe coming for that tomorrow) and I froze the rest. I froze the remainder of the mayo by putting it in an ice cube tray and then once it was frozen I put the cubes into a freezer bag. That way I can defrost a small amount to use on a sandwich.
This recipe is adapted from http://vegweb.com/index.php?topic=27316.0.
Cashew Mayo
¾ cup cashews
¼ cup non-dairy milk (I used almond.)
1 Tbsp. lime juice
1 tsp. Dijon
½ tsp. mustard
1 Tbsp. maple syrup or agave
Mix all ingredients in a blender or food processor and add more milk as needed.
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