I have once again ventured into a new recipe and this time it really couldn’t be easier!
Who would have thought that a vegan mayonnaise is so extremely easy to prepare. You basically only need three ingredients: Cashews, pickle water and mustard. I would say that everyone has these three foods at home!
The Healthy Alternative To Conventional Mayonnaise
While classic supermarket mayonnaise is often high in vegetable oils and egg yolks, and therefore not only has staggering calorie counts, but can also put a strain on cholesterol levels, the homemade version is a perfect alternative.
I especially love eating my vegan mayo with potato wedges from the oven. Really extremely delicious and so quick and easy to make. You should definitely give it a try!
How To Prepare the Vegan Mayonnaise
The cashews should have been soaked overnight in hot water. The next morning you can free them from the water bath and put them in a blender.
Add gherkin water and one or two teaspoons of mustard. In addition, use spices to taste (I have used here quite classically just salt and pepper).
Blend everything well until creamy!
How Long Is the Shelf Life of Vegan Mayonnaise?
Another advantage of homemade vegan mayo is that it definitely has a longer shelf life than conventional ones, since this one doesn’t contain egg yolks that can quickly go bad.
You can conveniently store the mayonnaise in the refrigerator. There it will keep for a long time.
The vegan mayonnaise is
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Homemade Vegan Mayonnaise
- 1/2 cup cashews soaked (60 g)
- 2 fl. oz. pickle water 60 ml
- 2 tsp. mustard
- salt & pepper
- The cashews should have been soaked overnight in hot water.
- The next morning you can free them from the water bath and put them in a blender.
- Add gherkin water and one or two teaspoons of mustard. Add spices to taste. Mix everything well until creamy!
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