Veggie Slaw with Velvety Vegan Creamy Mayo

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Vegan GF Greamy Mayo

Dairy Free and Gluten Free alternative to Classic Mayonnaise.



  • 1 c. organic raw cashews
  • 1 tbsp. organic apple cider vinegar (I always use Braggs®)
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ – ½ c. of water (could be more)


  1. Quick soak the cashews by pouring hot water over them and let them soak for 15 minutes (warm cashews make the creamiest mayo).
  2. Drain the water from the softened cashews.
  3. While still warm, place in a bullet-style blender.
  4. Add in the rest of the ingredients and process until creamy. Start with ¼ c. of water, and add in more a little at a time until the desired consistency, (if you want it pour-able like a dressing, use more liquids).
  5. As you are blending, stop a minute and taste test for saltiness, or tartness. Simply add in more salt or vinegar or lemon.
  6. Keep blending until smooth, approximately 5 minutes total.
  7. Place in a jar and store in the refrigerator. It will stay fresh for a few days.

One response to “Veggie Slaw with Velvety Vegan Creamy Mayo”

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