July 28, 2016
Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs.
1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3Store in an airtight container in the refrigerator for up to 3 weeks.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check out jjvirgin.com/recipes.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015