This is a nice simple mayonnaise recipe. Quick and easy to make; needs a little time to chill (you can always set it on ice in the freezer if you are in a hurry). Delightful taste. It has a few more calories than the Unreal Mayo, but one less step when making it. Both are easy.
2/3 cup raw rinsed cashews — be sure your measure is full as this is part of the thickener)
2 level tsps tapioca flour*
1/2 tsp salt
1/2 tsp mustard powder
1/4 tsp sweetener
1/4 tsp garlic and onion powder
1 cup + 2 tbsp boiling water
1 tbsp + 2 tsp lemon juice**
1 1/2 tsp apple cider vinegar**
Shelf life should be about 7 days with consistent refrigeration. It is always a good idea to date items that are perishable. Cooked cashew products, especially those with added acids (lemon and citric) tend to have good shelf lives if handled properly. If their time is running out, I just use them up in cooking or add some seasonings and use as a salad dressing.
*The cashews are a large part of the thickener for this recipe and the amount can vary depending on how full you measure, so adjust the tapioca flour accordingly. I prefer the 2 teaspoons.
**For a no-vinegar version, these can be replaced with 1/4 tsp citric acid and 4-5 tsp lemon juice.