Cuisine : Continental
Mode of Cooking : Vegan / Satvik (See tip at the end of the recipe)
Preferred Meal : Brunch / Evening Snack time
Health Benefit: Natural sources of fat and vitamins for cell nourishment in the body
Cooking Duration : 2 mins
Preparation time : 2 mins
Shelf life: 3 -6 days (preferably cook in small batches and store)
Cleaned and soaked cashews – 1 cup
Garlic – 2 cloves ( For mayonnaise)
Water – 1/4 cup ( for mayonnaise)
Rock salt/ Himalayan pink salt – 1/4 tea spoon
SEASONING FOR MAYO:
A pinch of crushed pepper and Italian mixed herbs
- Clean and soak the cashews for 4-6 hours ( in case of mayo, you could soak for just 10 mins)
- Drain the water and blend the cashews and water (as required to blend) to a fine paste . Add salt and give a pulse to get a yummy cashew cheese.
- For mayo, add 2 garlic cloves to the soaked cashews with a pinch of salt and blend the ingredients with 1/4 cup water to make a mayo with flowing consistency.
- For Mayo’s seasoning, add a pinch of crushed pepper and mixed Italian herbs.
SATVIK TIP: Omit garlic in the recipe