Cashew Mayonnaise

Cashew Mayonnaise
By Cherie Soria, the founder of the Living Light Culinary Arts Institute

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.