Oil Free Mayonnaise with Cauliflower (Plant-Based) | Best Vegan Mayo!

Oil Free & Eggless Mayonnaise with Cauliflower [Plant-Based] | Healthy Vegetable Dip Recipe

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Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
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👉 INGREDIENT LIST: (790g Mayonnaise)

500g Cauliflower
100g raw cashew nut - 3/4 cup
5 to 6 garlic cloves
1/2 tablespoon salt (I have used pink Himalayan salt)
300ml Water - 1+1/4 cup
2 tablespoon white vinegar (I have used white wine vinegar)
1/2 teaspoon freshly ground black pepper
1/2 tablespoon (or to taste) Dijon OR Yellow Mustard (I have made this recipe with both dijon and yellow mustard. I find yellow mustard is great for this recipe but if it’s too strong for you, Dijon mustard would work well too

👉 METHOD:

Add the cauliflower, raw cashews, garlic, salt and water to a pot. Cover the lid and bring it to a boil. Once the water starts to boil, reduce the heat to low and cook it until the cauliflower is soft, it takes about 15 to 20 minutes (cooking time depends on the cauliflower you are using).

Once cooked turn off the heat and let it cool down "uncovered" to room temperature. Then transfer the contents from the pot to a blender. After transferring the cooked cauliflower and cashews to the blender, if you think there is too much liquid left in the pot, then add a little liquid at a time as you blend and as needed (use your judgement). This will prevent the puree from getting watery.

Add white vinegar, ground black pepper and mustard to it and blend it to a very smooth puree. It should turn light and airy once blended.

Taste test the puree for seasoning right after you blend it and also, if you think it still has a strong cauliflower flavour then you can add some more mustard to it that will help mask the cauliflower flavour.

Transfer it to an air tight container and let it chill and set in the refrigerator for at least 5 to 6 hours. This will thicken the puree and help it get the right texture.

Enjoy it in your favourite sandwiches, as a dip or even as a salad dressing. If stored well, it can last for 8 to 10 days.

👉 IMPORTANT TIPS:

To get best results try to measure the ingredients by weight

Taste test the puree right after you blend it and if you find that it still has a strong cauliflower flavour then you can add some more mustard to it. It not only adds flavour but also masks the flavour of the cauliflower

Let the cooked ingredients cool down "Uncovered - this get rid of any extra moisture

After transferring the cooked cauliflower and cashew to the blender, if it looks like there is too much left over liquid in the pot then add a little liquid at a time as you blend and as needed (use your judgement). This will prevent the puree from getting watery

I have made this recipe with both dijon and yellow mustard. I find yellow mustard is great for this recipe but if it’s too strong for you, Dijon mustard would work well too

If stored well it can last in the refrigerator for 8 to 10 days

For those who want to make a smaller batch can cut the recipe in half

Enjoy!
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#plantbased #vegan #recipe

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