 | This recipe is one that I adapted from Bryanna Clark Grogan's Vegan Feast Kitchen blog. It is really an amazing creation that allows me to enjoy the flavor and texture of mayonnaise without all that fat. Though this recipe is not fat-free -- it is entirely oil-free -- the only fat in this recipe is a tiny bit from a few raw nuts and seeds. For some amazing history on how she created this recipe, you can click on over to Bryanna's and see her recipe. |
Ingredients:
1/4 cup raw cashews
3 TBS raw organic sunflower seed kernels (could use raw almonds instead)
1 1/4 cups water
1 1/2 tsp salt
2 T apple cider vinegar
1/2 tsp ground yellow mustard seed
2 tsp lemon juice
10 TBS water
3 1/2 TBS organic cornstarch
1/2 tsp agar powder (not flakes)
Directions:
1) Place the raw cashews in a small saucepan and cover with water. Bring the pot to a brisk boil for 3 minutes and then turn off heat and allow it to sit for five more minutes.
2) Place the sunflower seeds in a strainer and rinse well and drain, then transfer to a powerful blender. Add 1 1/4 cups water and process on high until smooth, then strain through a nut milk bag and discard the fiber. (For more detail on the straining see my post here.)
3) Return the sunflower seed milk to the blender and add the water, vinegar, mustard and lemon juice. Drain cashews through a strainer and then add them to the blender as well. Blend on high for another minute.
4) Mix the cornstarch and agar into 10 TBS of water in a small saucepan and stir constantly while bringing to a boil -- until it turns thick and translucent. (about 3-4 min) Then turn blender on low and gently add this mixture to the rest of the ingredients. Use a spatula to get every last drop, and then cover blender and turn on high until everything is totally smooth and creamy (about 2 minutes.) Transfer contents to a jar and refrigerate for several hours before using -- it will solidify.
1/4 cup raw cashews
3 TBS raw organic sunflower seed kernels (could use raw almonds instead)
1 1/4 cups water
1 1/2 tsp salt
2 T apple cider vinegar
1/2 tsp ground yellow mustard seed
2 tsp lemon juice
10 TBS water
3 1/2 TBS organic cornstarch
1/2 tsp agar powder (not flakes)
Directions:
1) Place the raw cashews in a small saucepan and cover with water. Bring the pot to a brisk boil for 3 minutes and then turn off heat and allow it to sit for five more minutes.
2) Place the sunflower seeds in a strainer and rinse well and drain, then transfer to a powerful blender. Add 1 1/4 cups water and process on high until smooth, then strain through a nut milk bag and discard the fiber. (For more detail on the straining see my post here.)
3) Return the sunflower seed milk to the blender and add the water, vinegar, mustard and lemon juice. Drain cashews through a strainer and then add them to the blender as well. Blend on high for another minute.
4) Mix the cornstarch and agar into 10 TBS of water in a small saucepan and stir constantly while bringing to a boil -- until it turns thick and translucent. (about 3-4 min) Then turn blender on low and gently add this mixture to the rest of the ingredients. Use a spatula to get every last drop, and then cover blender and turn on high until everything is totally smooth and creamy (about 2 minutes.) Transfer contents to a jar and refrigerate for several hours before using -- it will solidify.
