Creamy Cashew & Sunflower Mayonnaise
- Yield
- ~5 dl (2 cups)
- Time
- 10 min
Gluten-Free
Soy-Free
A creamy plant-based mayonnaise made with cashew nuts and sunflower seeds.
Ingredients
- 1.5 dl (⅔ cup) cashew nuts
- 1.5 dl (⅔ cup) sunflower seeds
- 3 dl (1¼ cups) water
- 1.5 tsp salt, or to taste
- 2 tbsp lemon juice
- 2 tbsp coconut oil
Instructions
- If desired, soak the cashew nuts and sunflower seeds in the 3 dl (1¼ cups) water for about 8 hours.
- Add the soaked cashew nuts, sunflower seeds, soaking water, lemon juice, salt, and coconut oil to a blender.
- Blend until completely smooth and creamy.
- Serve immediately or refrigerate before serving.
Tips & Variations
- Skip the soaking step for a quicker version if using a high-speed blender.
- Add garlic or herbs for additional flavor variations.
- Refrigerate in a sealed container to improve texture and flavor.
- Use as a spread, dressing base, or dip.
