|Ground flaxseed blended with cashew milk and oil makes the most mayonnaisey eggless mayonnaise I’ve ever tasted.|
|Yield||about 1½ cups|
Blend milk and flaxseeds until foamy, 20-30 seconds.
Add 2 T oil plus the rest of the ingredients and blend for about 10 seconds.
Continue blending as you slowly add more oil. When the mayonnaise has thickened, stop adding oil (even if you haven’t used the full cup) and blend for a few more seconds to make sure all the oil is mixed in. If the mayo is not thick enough, add a bit more oil.
Transfer to container and refrigerate for 2-3 hours to let the flavors blend and the mayo to continue thickening.
|Notes||* You can use brown flaxseeds but the mayo will be a bit darker and less appetizing.|
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