Cashew-naise
Swap out mayonnaise for this healthy, nut-based spread.
24 hr
About 24 hours to prep and cook
137 cal
137 calories per serving
Serves 6
Serves about 6 people
Overview
If you’re trying to reduce your egg and dairy consumption, this recipe can certainly help you. It’s easy to make and to transform into many variations for a sandwich spread, salad dressing or sauce.
Ingredients
1 cup raw cashews
4 ¼ cups water, divided
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
1 tsp. Raisin Reduction
¾ tsp. dry mustard
½ tsp. distilled vinegar
1 clove garlic, minced
½ tsp. salt
1 pinch of cayenne
Calories: (137); Fat: (2g); Carbohydrates: (8.6g); Sodium: (171mg); Sugar: (1.5g); Fiber: (0.8g); Cholesterol: (0mg); Protein: (3.7g)
Directions
Step One
Place the cashews in a medium bowl with four cups of water. Cover and let soak overnight in the refrigerator.
Step Two
Drain the cashews, then place in a high-speed blender.
Step Three
Add ¼ cup water and all remaining ingredients. Blend until smooth, occasionally scraping down the sides of the blender.
Step Four
Transfer to a covered bowl or jar and refrigerate until ready to use.
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
- For variation, add freshly chopped chives, parsley or other herbs and spices — even roasted chili pepper.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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