Raw/Vegan Mayonnaise & Potato Salad
This diet has really put a damper on my food blogging. But the end is near and there are birthday cakes and Christmas cookies in the not so distant future (tomorrows blog).
This is one of the raw/vegan recipes I tried out so far (not nearly as fun as Key Lime Cake). I was interested in the idea of a vegan mayonnaise. While it tastes nothing like real mayo, it is a tasty alternative, kind of like humus. This is a slightly altered version of Gena’s recipe. Check out her blog if your into this kind of stuff, it’s kinda cool to check out raw/vegan alternatives to traditional dishes (Like the raw blt, carrot fries, and “chocolate” pudding)
1 cup cashews, soaked overnight
3 tbsp – ¼ cup fresh lemon juice
4 tbsp extra virgin olive oil
1 clove garlic
3 tbps Almond milk (or water)
2 tbsp mustard (Gena doesn’t call for mustard but I think it can be a bit bland without it)
Food processor: Blend nuts, garlic and lemon until the mixture is combined. With the motor running, drizzle in the olive oil until the mix takes on a creamy texture. Check the consistency: if it’s still too thick or coarse, keep blending and drizzle in some almond milk. Keep going until it’s rich and creamy.
For the potato salad:
Boil up and chop some baby red potatoes. Toss them in the vegan mayo, sprinkle on some sea salt and dill.