Saturday, April 25, 2015

Cashew Mayonnaise

Blend together until creamy:

1 cup water
3/4 tsp salt
1/2 cup cashews
3/4 tsp onion powder
pinch of garlic powder (I use about 1/4 teaspoon)

Pour into saucepan and cook over medium high heat stirring constantly until thickened (about 5 minutes). Remove from heat and stir in:

2 tbsp (30 ml) lemon juice

Put into covered container and chill.

NOTE: I didn't wait for it to chill before making the potato salad, but did for the coleslaw... Lasts about 2 weeks in the refrigerator. I love this recipe, it is very versatile - I use it to mix in with pasta for a creamy macaroni, add some pine nuts and bake 30 minutes. I also use it as a "sour cream" for baked potatoes - when it has been in the fridge for a few days, it firms up to the same consistency. I have used it for cabbage slaw too, with good results.

Soy Free. Gluten Free. Egg Free. Dairy Free. Adjust flavorings by adding more lemon or a touch of stevia powder.

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