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Oil-free Cashew Mayonnaise

Photo by Vinita Punjabi

Ingredients

  • ½ cup cashew nuts, soaked for 6-8 hours
  • 2 tbsp chopped onion
  • 1-2 tbsp lemon juice
  • ¼ tsp mustard (rai) powder
  • 1 small clove garlic
  • ½ tsp unrefined salt
  • ⅛ tsp black pepper (kali mirch) powder
  • ¼ cup water

Method

Leaving aside the water, blend all the ingredients together. Then, add water a little at a time, to make a smooth mayonnaise. Transfer to a bowl and use as required.

This dressing stays in the refrigerator for 3-4 days. To increase shelf life, use dehydrated onion and garlic powders instead of fresh ones.

Note

This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.

Makes 1 cup

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