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Cashew Mayo

Here's a quick recipe that yields a delicious vegan mayo with just a touch of tanginess from the original fire tonic and a nice creamy texture that compliments toast, bagels, sandwiches, salads, potatoes or whatever else you might use regular mayonnaise.

Prep time: 5 minutes (plus optional 60 minute soak time)

1⁄2 cup coconut or almond milk*
1⁄2 cup soft extra-virgin coconut oil
1⁄4 cup raw cashew halves
3 teaspoons kosher salt
2 Tablespoons extra-virgin olive oil
4 Tablespoons Original Tonic

Soaking:

If you are opting for the soaking option, allow yourself an extra hour before you do the main prep. Soaking is a great way to improve the digestion of raw nuts and break down phytic acid. However, you can use the unsoaked nuts and still yield delicious results.

To soak, place the cashew nuts in a bowl of water. Make sure the nuts are completely submerged and leave at room temperature. You can leave them for up to about three hours. But after that, they tend to get bitter and lose their flavor.

*you also have the option of making your own almond milk. This can be done by soaking the almonds, similarly to the cashews. The added step is that you then peel the skins off the soaked almonds.


Main Prep:

Blend all ingredients together in a blender until smooth. Refrigerate for one hour. If mayo becomes too thick in the refrigerator, allow it to come to room temperature.

Enjoy!

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