Wednesday, August 29, 2012


I LOVE this recipe!  As a kid I grew up eating maynaise on sandwiches but especially in potato salads.  So, when I found this recipe I was thrilled.  It's super easy and really has a lot of flavor.  I adapted it from this Rawmazing recipe...
1 cup cashews, soaked 6+ hours, drained and rinsed
1/2 lemon, juice of
2 tablespoons olive oil
1 tablespoon agave
2 teaspoons dried mustard (if you want to give it a kick, use Chinese dried mustard, I did)
Himalayan salt and pepper to taste

Mix all ingredients together in high-speed blender. Blend until smooth.  If the mixture seems too thick, just add a little more olive oil a table spoon at atime.


Check these nutritional facts in regards to cashews! 

A ½ oz. of cashews counts as one serving in the meat and beans group of the U.S. Department of Agriculture Food Guide Pyramid, although most people probably eat more than that in one "serving." Cashews come from trees related to mangoes, pistachios, sumac and poison ivy. Cashews, like other nuts, are calorie-dense but can play a role in a healthy diet.

One ounce of cashews provides 12 percent of the vitamin K that your body needs for blood clotting. One ounce of these nuts also provides 8 percent of your daily thiamin and 6 percent of vitamin B-6. They provide 1 gram of fiber and just 1 percent of the recommended dietary allowance for calcium. This serving size also provides about 10 percent of your daily iron.
Raw cashews are low in sodium. One ounce contains only 3 mg of sodium, which is less than 1 percent of the maximum recommended daily allowance. This is significantly less sodium than the amount in roasted, salted cashews, which is typically 181 mg.
Raw cashews contain numerous essential minerals. One ounce of cashews supplies 69 percent of the DRI for copper, which is important for the breakdown of iron in the body. Cashews also supply iron, with one ounce providing 24 percent of the DRI for men and 11 percent for women. Other minerals supplied by cashews include magnesium, phosphorus and manganese. One ounce of cashews provides over 20 percent of the DRI for all three of these minerals. Additionally, one ounce of cashews supplies 10 percent of the DRI for selenium, and more than 15 percent for zinc.

Only 2 grams of the 12 grams of fat in one ounce of cashew nuts is the unhealthy, saturated variety. The rest of the fat in cashew nuts is polyunsaturated and monounsaturated. Eating these types of fats as 25 to 35 percent of your daily calories is healthy, according to the American Heart Association. In addition, consuming unsaturated fats instead of saturated fats may help lower blood cholesterol.
Eating nuts, including cashews, can improve your overall nutritional profile. A study in the “Journal of Nutrition” published in 2008 found that people who consume nuts as a regular part of their diet have higher intakes of the nutrients folate, beta-carotene, vitamin K, phosphorus, copper, selenium, potassium and zinc.


uknowlikeaustralia said...

I can't believe you can make mayo with cashews. Shocked and excited! I love cashews and I'm sure the miracle whip (I know, bad, bad) in my fridge is past it's prime. I am going to try this recipe for sure!

tabs said...

Hey Felicia!
Yaaayy!! I think i will def try this when i get home :) whenever i want the "mayo" moisteness in (my previously vegan life) the past i just do evoo or avocado - which is hard to find in NYC so thanks!!!

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