Vegan Cheese and Mayonnaise

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



A pinch of crushed pepper and Italian mixed herbs



  1.  Clean and soak the cashews for 4-6 hours ( in case of mayo, you could soak for just 10 mins)
  2. 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.
  3. 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.
  4. For Mayo’s seasoning, add a pinch of crushed pepper and mixed Italian herbs.

SATVIK TIP: Omit garlic in the recipe






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