Cashew Mayonnaise
This "mayonnaise" is a wonderful complement to salads made with carrots, beetroot and other firmer vegetables. You can serve it with oven-roasted root vegetables, as well as with steamed cauliflower, broccoli and carrots. It is a wonderful sauce for all kinds of vegetable patties.
â±ïž Prep: 8 min
Ingredients
| 1/2 cup | 120 ml | raw cashews |
| 1/2 cup | 120 ml | water |
| 2 tbsp | 30 ml | olive oil |
| 2 tbsp | 30 ml | freshly squeezed lemon juice |
| 1 tsp | 5 ml | honey |
| 1 clove | garlic (optional) | |
| 3-4 sprigs | parsley (can be replaced with dill or basil for variety) | |
| a pinch | Himalayan salt |
Instructions
Yield: 250 ml.
- Soak the nuts in water for 4 hours.
- Rinse them well and put them in the blender together with the remaining ingredients.
- Blend to a homogeneous mixture. Use immediately or store for up to 3 days in the refrigerator.