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Mayonnaise, often abbreviated as mayo, is a thick, creamy sauce often used as a condiment. And a wonderful condiment it is to have on hand! When kept in an airtight container, it should last up to two weeks. I like to think of this recipe as a base recipe. Use as intended, like a mayo, but throughout the week when you want to add a little pizzaz to a dish, add some spices and / or herbs to this and create a whole new taste.
Commercially processed mayo is made from water, eggs, oil and lemon juice. This recipe is vegan and goes together really quick, outside of having to soak the cashews. Soaking the cashews is key to this recipe. Once soaked, they soften and give the perfect cream base when blended. I use this as a spread on breads, wraps, and crackers. But then also giving it new life by turning it into a dip for veggies.
Selecting the best quality of ingredients is always my number one priority. Using a poor quality can really cause a recipe to unravel. “The quality of olive oil production—especially the stage of pressing—really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings.” (source)
But olive oil is not only highly-prized for its health benefits, but also for its wonderful flavor. I use cold-pressed olive oils in our recipes. Cold-pressing, a chemical-free process using only pressure, produces a higher quality of olive oil which is naturally lower in acidity.
Olive oil has three primary tastes: bitterness, pungency (or pepperiness), and fruitiness. Fruitiness can vary from nutty to grassy. The intensity of those three flavors can be quite mild or very strong, depending on how it was processed, and the quality. Be sure to store your olive oil in a dark and cool spot. Don’t keep it on the windowsill or in warm places. This could cause it to become rancid. So, with saying that, it is a good habit to taste the olive oil before every use.
This recipe was originally posted on Aug. 24th, 2011. I updated the photos and posting as of Sept. 16th, 2013