Chipotle Mayo
Who would have thought that making your own healthy vegan mayo is so ridiculously easy and quick?!
Not me, that’s for sure.
Typically, mayo is made from egg yolks and oil. But using cashews and the secret ingredient aquafaba (that’s the brine from a can of chickpeas and a very popular vegan egg replacer for recipes) instead replicates a very similar super creamy and fluffy taste and texture, made from plants!
This mayo is perfect to add to Buddha bowls, wraps and sandwiches, or drizzled on salads or veggies for a creamy, smoky dressing. It’s also a great source of healthy fats. I could eat it off the spoon, it’s THAT good.
If you give this a try, make sure you tag me on Instagram and let me know if you love it as much as I do!
Ingredients:
1/2 cup (about 70g) raw cashews
90ml aquafaba (the liquid from a can of chickpeas)
1/2 tsp garlic powder
1/2 tsp onion powder
Good pinch of salt
1/2 tbsp nutritional yeast
1/2 tsp chipotle powder or smoked paprika
Pinch of chilli flakes
A squeeze of lemon juice
Method:
Soak cashews overnight, then drain.
Add all ingredients to a blender and blend until super smooth, creamy and fluffy.
Adjust seasoning to taste, then serve!
Notes:
Keeps for about a week in the fridge, stored in a glass jar. The mayo will thicken as it chills!
