Simple Oil-Free Mayo

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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.

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Simple Oil-Free Mayo

Yield: 1 cup
Prep Time: 5 minutes
Chill Time: 2 hours

Ingredients:

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**


Instructions:
  1. Combine cashews, tapioca, salt, and seasonings in blender cup.
  2. Carefully add boiling water.Cover vent hole with a towel so you do not burn yourself and blend on high until completely smooth.
  3. Add lemon juice and vinegar. Blend on low until mixed.
  4. Pour into container, cover, and chill. If I need to use it in a hurry, I set it on ice in the freezer while I am putting together the dish or meal in which I plan on using it.

Notes:

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.