- 2,5 dl cashew
- 1 tablespoon lemon juice
- 1 teaspoon of mustard powder or ground mustard seeds
- 1 dl olive oil
- sea salt
Soak cashew in water overnight or at least for six hours. Place into blender cashew, add little water and chop for few minutes. When the mixture is thickened add oil, mustard powder, salt, a little pepper and continue blending until the mixture is creamy. You can store mayonnaise for up to five days in the refrigerator.
Although this is a healthy variant of mayonnaise, it need not be exaggerated. Those who want a more intense taste can also add dijon mustard.