Cashew-naise
Swap out mayonnaise for this healthy, nut-based spread.
6
Servings
2Tbsp
per serving
137Cal
per serving
Overview
If you’re trying to reduce your egg and dairy consumption, this recipe can certainly help you. It’s easy to make and to transform into many variations for a sandwich spread, salad dressing or sauce.
Nutritional Information: Calories (137); Sodium (171mg); Sugars (1.5g); Cholesterol (0mg); Saturated Fat (2g); Fiber (0.8g); Protein (3.7g); Carbohydrates (8.6g)
Nutritional Information: Calories (137); Sodium (171mg); Sugars (1.5g); Cholesterol (0mg); Saturated Fat (2g); Fiber (0.8g); Protein (3.7g); Carbohydrates (8.6g)
Ingredients
1 cup raw cashews
4 ¼ cups water, divided
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
1 tsp. Raisin Reduction
¾ tsp. dry mustard
½ tsp. distilled vinegar
1 clove garlic, minced
½ tsp. salt
1 pinch of cayenne
4 ¼ cups water, divided
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
1 tsp. Raisin Reduction
¾ tsp. dry mustard
½ tsp. distilled vinegar
1 clove garlic, minced
½ tsp. salt
1 pinch of cayenne
Directions
Place the cashews in a medium bowl with four cups of water. Cover and let soak overnight in the refrigerator.
Drain the cashews, then place in a high-speed blender.
Add ¼ cup water and all remaining ingredients. Blend until smooth, occasionally scraping down the sides of the blender.
Transfer to a covered bowl or jar and refrigerate until ready to use.
Drain the cashews, then place in a high-speed blender.
Add ¼ cup water and all remaining ingredients. Blend until smooth, occasionally scraping down the sides of the blender.
Transfer to a covered bowl or jar and refrigerate until ready to use.
Chef's Note
For variation, add freshly chopped chives, parsley or other herbs and spices — even roasted chili pepper.
