It is also called vegetarian mayonnaise. The sauce is suitable for fish, poultry, salads, soups instead of sour cream. In general, anywhere)
I adore it with vegetables, especially green ones (broccoli, asparagus, etc.).
Wash the raw broccoli, put the sauce on top, a little freshly ground pepper and paprika, sprinkle with lemon-very tasty!!!
The proportions are mine, you can experiment with the ingredients to your taste:
- 250 g cashews (pre-washed and soaked in clean water for at least 4 hours),
- 2 tbsp lemon juice,
- 3 tbsp grape / apple cider vinegar,
- 3 tbsp vegetable oil (either neutral to taste or olive),
- 2 tsp Dijon mustard or 1 tsp mustard powder,
- 2 garlic cloves (try the garlic-free sauce first, and then add a little to see how you like it),
- A pinch of nutmeg,
- Salt/pepper to taste (white pepper is more appropriate here),
- Optional chili pepper-pinch,
- 10 tbsp. L. water or enough to get the consistency you need (the more water you add, the more spices you will need to put in order to maintain the concentration of taste).
You can also add food yeast (they give a cheesy taste) or soy sauce instead of salt. Vinegar can be replaced with lemon juice, or vice versa. You can change the color of the sauce with sweet paprika and turmeric.
If the white color of mayonnaise is important to you, then use only light ingredients. In my photos in the recipe mayonnaise with paprika, so the color is creamy, not straight milk.
Do it very simply: put everything in a blender and whisk until smooth.
In the photo above, my sauce is thick and I kept the texture of the nuts a little, but you can bring it to an absolutely smooth state by adding a little water, and it turns out like this:
