1cupraw cashews, soaked for at least 2 hours and drained(140g)
3/4teaspoonfine sea salt
1/2teaspoonDijon mustard
2teaspoonswhite wine vinegar(substitute apple cider vinegar)
1teaspoonfreshly squeezed lemon juice
5-8tablespoonswater
Instructions
Start with five tablespoons of water. Blend all ingredients in a high speed blender or process in a food processor, stopping periodically to scrape the sides down, until the vegan mayo is creamy and completely smooth. Add up to three more tablespoons of water as needed, to facilitate blending without sacrificing a rich, spreadable texture. Store the vegan mayo in an airtight container in the fridge for 4-5 days.