Originally Posted by aisah
Oh I remember SW alright. Rawbie, thank you for your input. This fav mayo dressing of yours, is it creamy? Would it turn out to be green?? You know... I like 'old-fashion' stuff.... especially if I were to re-live my magical moments with Mr Waldorf
!!! Its gotta be real!!!
hmmmm right now, or in awhile, I will be slogging myself off in the kitchen!! Wish me luck with Mr
Yeah, I "hear" you loud and clear, aisah! Scratch that avocado mayo recipe as the color is pale green with black specks from dates - probably not what you have in mind. For what it is worth, the mayo could get pretty creamy with a tad bit of soaked date water added.
, you might want something sweet and seductive for your mayo. Cashew nuts might fill the bill very handsomely. Will the enclosed recipe by Cherie Soria, the founder of the Living Light Culinary Arts Institute, work for you?
Serves 12 (makes 12 ounces)
Special equipment: Blender
1 cup raw cashews
1/4 cup water
1/4 cup lemon juice
2-3 soft dates, pitted
1 teaspoon Celtic sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
dash white pepper
1/2 cup olive oil
1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.
2. While continuing to blend, add oil in a steady stream, until emulsified.
3. Store in a tightly sealed container the fridge for up to 2 weeks.
This recipe made enough to nearly fill a small 16 fl oz Vegenaise jar. It firms up nicely in the fridge. Mine was slightly thicker than real mayo.
Here are some tips for making this:
- Put the cashews in a bowl, cover them with purified water, and let them soak for 3-4 hours or overnight. This will make the cashews softer, easier to puree, and will reduce their phytate content (phytates can inhibit mineral absorption).
- Soak the dates in warm water for a few hours or overnight so they soften up and puree more easily. Even if you have a Vita-Mix blender, soaking will help them incorporate more smoothly.
In any rate, avocado mayo in my previous post is sinfully delicious and I use it for most of my fruit/vegetable salads and stuffings. Oh well!
Have fun with Mr