Cashew Cream Mayonnaise

Cashew cream mayonnaise is a fabulous vegan replacement for regular mayo. Tangy and rich, yet not too fatty.

Use it as a dip for raw veggies, as a salad dressing, or an accompaniment for baked potatoes, fries, or breaded tofu and veggies.

Every kitchen should have a jar of cashew purée, AKA cashew butter. It’s an excellent replacement for dairy cream, and I much prefer it to bought soya or rice creams, which are often a bit chalky and unpleasant on the palate. Its flavour is mellow, and it has a nice creamy richness.

I also use it to make white sauces for pasta, and you don’t even need to add a thickener, as it thickens, weirdly, as you add water and heat it. To this base you can add the flavourings of your choice. My fave is garlic, mushrooms, a splash of white wine and a wee bit of parsley.

I also use it instead of cream in cream soups. People cannot even tell the difference! When I used to do cookery demos at La Co-op Bio, a huge organic store where I also taught cookery classes and worked as an advising naturopath, customers were astonished that my cream of courgette soup had no “cream” in it.

I love fooling people! Especially meat eaters! ;)

I use my immersion blender for this, but a regular blender will do, or even a vigorous whisking. For the latter, work the cashew purée with the lemon juice until it is smooth, before whisking in the other ingredients.

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