A Mayo Substitute

Sandwich spread or salad dressing

Before you make this recipe, you must soak a cup of cashews for at least two hours. Overnight is better.

• 1 can white beans * (15oz) rinsed and drained

• 1 cup cashews, soaked at least 2 hours but a day is better

• 2/3 cup plant-based milk (160ml)

• 1 tbsp Dijon mustard

• Juice of ½ fresh lemon + a little of the other half

• ½ teaspoon fresh dill, or to taste

• ½ teaspoon celery seed, or to taste

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• A generous shake of kala namak salt

• Generous shake of paprika

• black pepper to taste

• I finished with a surface scatter of some Himalayan pink salt.

You’re going to want the kala namak. It’s a salt that carries traces of sulphur and so it gives food the distinct flavor of egg. We use this in our tofu scrambles, but in the search for perfect summer potato and/or macaroni salads, I’ve discovered it’s excellent in them too. I always used hard boiled eggs in mine. Now I add chickpeas for the texture, and kala namak salt for the flavor of the eggs. You can buy it on amazon. Here’s my affiliate link.

Anyway, after pre-soaking the cashews throw everything in the blender/food processor except the seasonings. Get the texture where you want, and then start with the seasonings. Use a little less milk for a thicker dressing, a little more milk for a thinner one. This is about ranch dressing consistency, maybe a little thicker.

Add a little of the kala namak, then stir and taste. Do the same with all the other ingredients.

Uses

As a salad dressing poured over a green salad.

As a mayonnaise substitute in recipes like potato salad, macaroni salad.

Add to mashed chickpeas with some dill pickle relish for a chicken salad sandwich, and with the addition of a few shakes of kelp or dulce, a convincing tuna salad sandwich.

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