Flaxseed Mayonnaise

Ground flaxseed blended with cashew milk and oil makes an amazingly mayonnaisey eggless mayonnaise.
Yield	about 1½ cups
Time	5 minutes
Tools	immersion blender glass container with lid
Ingredients	½ c cashew milk 4 t golden* flaxseeds, ground about 1 c grapeseed, soy, and/or light olive oil 2 T lemon juice 1 T cider or white wine vinegar 1 t yellow mustard 1 t sugar ½ t salt
Directions	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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