I love mayonnaise. I honestly would eat it plain I love it so much, but I used to be a big fan of dipping my fries directly into my mayonnaise. When I switched to WFPB, I panicked thinking I might have to give up my beloved mayo. Alas, this super healthy plant-based version uses white beans and cashews for the texture while adding some awesome protein and fiber. It’s so easy to make, and is a great alternative to aquafaba mayo since it doesn’t go flat! This is how we made it:
1 cup white beans
½ cup raw cashews, soaked in boiling water for 20 mins
1/4-1/2 cup water
2 tbsps apple cider vinegar
1 tbsp lemon juice
½ tsp salt (or to taste)
In a high powered blender, add the beans, cashews, 1/4 cup of water, apple cider vinegar, lemon juice, and salt. Blend until smooth and adjust the amount of water until you achieve your desired consistency. Add it to your favorite veggie burger, coleslaw, aioli, etc!