This creamy cashew mayo is great served as a dressing for salads, or even as a dip with carrot sticks and/or celery sticks.
We love serving this creamy cashew mayo as a side salad with spiralised vegetables, avocado, cabbage, fresh chilli and sesame seeds.
We use Spiral organic genmai miso.
1 cup raw cashews (soaked for 3-6 hours)
1/2 cup filtered water
1 1/2 tbsp miso paste
1 1/2 tbsp freshly grated ginger
1 tbsp apple cider vinegar (of freshly squeezed lemon juice)
- Drain and rinse soaked cashews.
- Place in a high power blender with all other ingredients, blend until smooth.
- Serve as a salad dressing or as a dip with carrot and/or celery sticks (keeps in the fridge for 3-4 days).
Wondering how to serve this cashew mayo?
As well as salad dressings, we love serving this cashew mayo as a dip with our sweet potato wedges. It is a great vegan alternative to classic mayonnaise sauce.