Newbie

Join Date: Nov 2015
Posts: 24
![]() |
|
|
Thread Tools |
Sponsored Links | |||
Advertisement |
|
Sponsored Links | |||
Advertisement |
|
coffee with soy milk
mince pie soy cafe latte cucumber and beetroot rolls, inari with soy sauce pear cider tofu fillets with spiralized courgette whole wheat penne pasta with basil pesto |
homemade cashew/coconut milk mayonnaise
|
Would you mind sharing the recipe?
L: stirfried noodles with cabbage, onions, and soy sauce D: sweet potato black bean quinoa chili with tofutti sour cream, sliced cucumber, a banana, and 1/3 of a pomegranate |
Before I share the recipe, I should warn that I have a high speed blender (Blendtec) so I don't know how this would work in a regular blender. If you soak your cashews in water for several hours it might work.
I blended: 1 cup cashew nuts (whole, unsalted and unroasted) 2/3 cup or more of a full fat can of coconut milk (I have used lite coconut milk and it works but is not as creamy) 2 tablespoons of oil (I used olive as that's what I had on hand) (most recipes call for 1/4 cup oil but I don't find it needs that much) 2 tablespoons of cider vinegar (be conservative at first and add more as needed) 1 tablespoon of lemon juice dollup of dijon mustard (optional but I like it with coleslaw) sweetener to taste (I used a tablespoon of maple syrup but found it was slightly too sweet so will use less next time) spices like turmeric, marjorum (some recipes call for onion powder or garlic powder but I used these instead) pinch of salt/pepper (optional) Blend until creamy. If you find you need more liquid, you can add a little water, and if you find it is too thin, you can add a little cornstarch or a few more nuts to help thicken it again. It's a rich mayonnaise and a little goes a long way, but it is so good! I have made lighter mayos using silken tofu instead of nuts and no oil and it still tastes good (and would work in a regular blender I am sure), and I have used blanched almonds in place of cashews also. I think once I even used avocado but that was a slightly different recipe. I don't tend to stick with exact measurements and like to play around so I add a little at a time, blend, test taste, and add more. ![]() |
Thanks for the recipe! I have a less powerful blender. I usually strain sauces/purées with a sifter, but you can also use a cheesecloth. The leftover pulp can be added into a smoothie for sweeter recipes.
|
|
Tags |
ketogenic vegan , vegan advice |
Thread Tools | |
Show Printable Version Show Printable Version
Email this Page Email this Page
|
|
Posting Rules | |