It looks and tastes like “traditional” mayo, but it’s egg, soy and coconut free. It contains no added oil either.
Since I don’t use much mayo, I usually make a small amount at a time. This recipe makes approx. 140 g.
- 30 g unsalted, unroasted cashews
- 180 ml water
- 1 tsp arrowroot powder
- 3 g salt
- 4 g sweetener that is 4 times sweeter than sugar
- 12 g mustard
- 1/2 tbsp 100% lemon juice.
1. Place the cashews in a small plastic bag. Fold a clean kitchen cloth in half, put the bag on the kitchen cloth and fold again. Place the kitchen cloth on a cutting board and smash the cashews into pieces with a meat tenderizer. (The kitchen cloth and the plastic bag are to avoid cashew pieces scattering on the countertop).
2. Grind the smashed cashews in a coffee grinder until they reach a creamy texture (you will see them sticking to the sides of the grinder).
3. Place the cashew cream in a small pot, add the water and blend them together.
4. Strain the cashew liquid using a tea strainer.
5. Bring the cashew liquid to a boil, then let it simmer on low heat for 5 minutes. Stir continuously. While simmering, the liquid reaches a denser, creamier texture.
6. Take it away from the heat, add salt, sweetener, mustard and lemon juice then blend well.
7. Put it back on the heat and thicken with the arowroot powder. If you haven’t done thickening with arrowroot or other starches, here’s the method:
Mix the arrowroot powder with 2 tsp of cold water until dissolved. Start cooking the cashew liquid on medium heat. When it starts boiling, take out one or two spoonfuls and add them to the arrowroot slurry. Mix well, then add the slurry to the cashew liquid. Cook it for 1–2 minutes, until it reaches a thicker texture. It will thicken more when it rests, so don’t overthicken it! Don’t overboil or else arrowroot will lose its thickening power.
8. Let the thickened mayo to cool on room temperature, then put it in the fridge for 3 hours.
9. When you take it out of the fridge, it will have a pudding–like texture. Stir it slowly and gently to loosen. Be careful: It dilutes if stirred strongly! It is best to take out and loosen only as much mayo as you use at one time, and let the rest as it is until you wish to use it.