A few weeks ago I finally (fiiiiiiiiinally!) nailed my vegan mayo recipe. You can click here for the recipe. This recipe is a spicy variation for when you want that extra punch in your meal.
I can always tell when I have created an awesome sauce when I just want to stop what I'm doing, stand in my kitchen and eat it by the spoonful. This recipe definitely fits that criteria! Plus, it's super-simple to make.
150g raw cashews
Juice of one lemon
1/4 cup apple cider vinegar
1 Tablespoon olive oil
5 sun-dried tomatoes
1-2 cloves garlic (I use two, but I luuuurve garlic!)
1 teaspoon pomegranate molasses (optional - you can also use maple syrup or honey, or leave out the sweetener altogether)
1 mild chilli, de-seeded and chopped
1/2 cup water
Salt and Pepper to taste
Place all ingredients in Vitamix or other high speed blender.
Blend until smooth.