In order to eat healthier, making your own condiments at home is not only simple, but it’s also beneficial to your overall health. For example, this homemade vegan cashew mayo recipe takes 5 minutes to make and only has a few ingredients.
Although store-bought vegan condiments are readily available, store-bought condiments are processed. For instance, Vegenaise is a very popular plant-based mayonnaise, which I used often when I first transitioned to plant-based eating. When I first started eating plant-based, I embraced anything with a vegan label, but later realized vegan processed food is not much different than other processed foods. Similarly, all processed food is created equal regardless if it’s vegan or not.
TO EAT NUTS OR NOT TO EAT NUTS; THAT IS THE QUESTION
The debate about nuts in the plant-based world is intense to say the very least. One side, for example, debates the dangers of eating nuts, as they are too high in fat and cause obesity. On the other hand, the counter argues small amounts of nuts have health benefits and are necessary for healthy fats.
Obviously, for those with nut allergies, nuts pose a dangerous threat. But, do raw nuts really pose a danger to the average plant-based eater? Honestly, I don’t think so. But, I also wouldn’t suggest someone sit down and eat a whole bag of nuts, or eat a whole batch of cashew mayo. Dr. Furhman, for example, suggests 1-ounce a day.
In fact, a lot of research points to the benefits of raw cashews, for example, as providing:
- Boost to the immune system
- No cholesterol
- Vitamins E, K, and B6
- Healthy fatty acids
So, if you consume 1 ounce of nuts a day, eating cashew mayo in a salad or on a sandwich, for example, is certainly within the realm of healthy versus harmful.
THE BENEFITS OF HOMEMADE CASHEW VEGAN MAYO
When searching for a good vegan mayo, most people are looking for a sandwich spread or a dressing to add to a salad. Prior to becoming vegan, I was never a mayo fan. In fact, I thought it tasted like sour milk. No one east real mayo with a spoon, at least I don’t know anyone who does. Instead, mayo is used with other ingredients to make dressings or to give a creamy texture to food. Vegan cashew mayo, for example, does not “taste” like mayo, but it has the innate ability to provide the creaminess, as well as a base for other dressings.
First, remember homemade dressings only last one week refrigerated. Unlike processed foods, you are not using preservatives. So, make sure the amount you make will be used in a 7-day span.
Then, consider all the recipes you can use your vegan cashew mayo for such as Chickpea Tuna Salad, Skinny Cobb “Eggless” Tofu Salad, a dip for grilled artichokes (above), or Not So Crabby Tofu Patties with Lemon Caper Sauce.
VARIETY IS THE SPICE OF LIFE
As you can see, vegan cashew mayo can enhance many recipes, but it can also be transformed with a little creativity.
- Add 2 cloves of roasted garlic and 1 extra Tablespoon of lemon juice, and you have garlic aioli for dipping roasted vegetables like the artichokes above.
- Add 1 Tablespoon of soy (Tamari) sauce and 2 teaspoons of Sriracha for spicy Asian mayo
- Try adding a bunch of fresh dill and a clove of garlic for a dill and garlic mayo
- Add 2 teaspoons of curry powder to make Vegan Curry Chickpea Sandwich Spread
- Or, add 1 Tablespoon of maple syrup to make a delicious dressing for Vegan Chicken Salad or Skinny Vegan Waldorf Salad.
- Leave out the lemon and add an adobe pepper for a spicy aioli, or add dijon mustard for a tangy flavor. The varieties are endless.
So, make a whole batch and use it during the week for a variety of recipes but simply adding small amounts of spice for a variety of dishes.