OMS/Vegan Mayonnaise Recipe
An OMS obstacle that I found really quite hard to give up even though I was never much of a mayo person. But, when I suddenly couldn't use it I became frustrated with the taste of things. I really craved a nice mayo alternative for my sandwiches and wraps, and I wish i'd thought of this recipe sooner!
Another perk to embracing the kitchen, cooking and meal times on OMS - learning and creating your own foods!
The cashew base makes it lovely and creamy and just a little bit sweet with the brown rice syrup. It's perfect with fish and salad in wraps and burgers and another staple for us now.
Ben even asks for this over his normal supermarket stuff, and he's a big mayo lover.
- 1/2 heaped cup soaked & rinsed cashews
- 2 tablespoons EVOO (extra virgin olive oil)
- Salt & pepper to taste
- 1 garlic clove whole
- 2 heaped teaspoons/dollops rice malt syrup
- Squeeze half a lemon
- 1 heaped teaspoon Dijon mustard
- Dash or 2 of water which is maybe 2 tablespoons
Soak cashews for at least an hour but longer if you have time. Put all ingrediants in a high speed blender and blend till smooth and creamy. Add more of anything to taste. Put it in a glass jar and store in the fridge - it keeps for a week. Enjoy!