Vegan Recipes: Cashew Mayonnaise & Cashew "Cheese" Sauce

Cashew Mayonnaise

1 cup raw cashews

½ cup water

3 cloves garlic

2 tablespoon lemon juice

2 tablespoons agave nectar

Himalayan salt, black pepper, and cayenne to taste

½ cup cold pressed olive oil

Directions: Blend all the ingredients until smooth.

Recipe by Angela Elliott obtained from

The Vegan Culinary Experience free subscription.

Disclaimer: Please note I do not endorse opinions, links or ads on the sites provided.

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Cashew “Cheese” Sauce

½ cup raw cashews

1 tbsp. tahini

2 tbsp. nutritional yeast

1 tbsp. lemon juice

1 tbsp. Dijon mustard

1 tbsp. tamari

Pinch of garlic powder (or a teaspoon of garlic‐infused olive oil or some fresh garlic to taste)

½ cup water or as much as needed to

make the mixture saucy

Put everything in a blender and blend until smooth. Adjust seasonings to taste. Enjoy over steamed broccoli, baked sweet potatoes, quinoa, scrambled tofu, leftover pasta, or whatever eels is in your fridge.

From free copy of “Vegan Culinary Experience” http://www.veganculinaryex​perience.com/

Please note I do not endorse opinions, adverts or links on VCE

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