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.

Creamy Cashew Mayonnaise

My version of cashew mayonnaise. Also works like sour cream on potatoes or in soup. Tasty.

3 cups cashews, raw
¾ cup water
¾ cup lemon juice
1 package stevia (NuNaturals)
1 Tbsp. salt
1 Tbsp. onion powder
1 Tbsp. garlic, minced
¾ cup extra-virgin olive oil

Wash cashews completely. Place in a bowl and add water. Soak for 2 hours or overnight. Drain water and rinse. Place soaked cashews in blender (VitaMix).

Add water, lemon juice, stevia, salt, onion powder, and garlic. Blend. While blender is on, slowly add olive oil. Blend until creamy and smooth.

Pour into 2 - one-pint jars.

*I replaced 1 Tbsp. of the olive oil with sesame oil for added flavor.