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Organic Cashew Mayonnaise Recipe


Yield: 1-1 1/4 cups

250g cashews, soaked for 2 hours, rinsed, and drained

¼ cup purified water

¼ cup freshly squeezed lemon juice

2 pitted soft dates

1 teaspoon salt

1 Tablespoon onion powder

½ Tablespoon garlic powder

½ teaspoon of freshly ground white pepper

3 Tablespoons extra-virgin olive oil

1 ½ Tablespoons dill

Extra water if necessary



Combine the cashews, water, lemon juice, dates, salt, onion powder, garlic powder, and pepper in a blender and process until smooth.

With the blender running, add the olive oil in a steady stream until they are emulsified.
Adjust seasoning, water etc accordingly.

Add dill and blend just enough so that there are speckles of green.

Stored in a tightly sealed glass jar in the refrigerator, Cashew Mayonnaise will keep for up to 4 weeks.


- Inspired by “The Raw Revolution Diet ” book by Cherie Soria, pg. 166