Following on from last weeks CHOCOLATE ZUCCHINI MUFFINS I am delighted to share the second recipe in a four part series with Wholesome Child: A Complete Nutrition Guide and Cookbook! Mandy Sacher, the books author, is a paediatric nutritionist, founder and CEO of Wholesome Child and mum of two gorgeous children. This recipe is for a delicious and creamy Cashew and Cauliflower Mayonnaise.
(VEGAN/GF)
Prep time: 10 mins (+ 2-4 hours soaking time and 1 hour refrigerating time)
Makes: 1 ½ cups
Ingredients
1 cup (160g) cashew nuts, soaked for 2-4 hours, rinsed, drained
1/2 cup (750g) raw cauliflower florets, roughly chopped
1/3 cup (80ml) filtered water
1/3 cup (80ml) extra virgin olive oil or cold-pressed macadamia nut oil
1 tbs lemon juice
1 tsp apple cider vinegar
1/4 tsp Dijon mustard
Sea salt, to taste
Pinch pepper
Equipment
High-powered blender or high-speed food processor
Instructions
Soak the cashew nuts for 2-4 hours for creamiest outcome. Rinse nuts and place with all other ingredients into a blender or food processor.
Process until smooth and creamy for about 5 mins (depends on what processor you are using).
Refrigerate for an hour before serving.
Serving and storing leftovers: Serve immediately or store in the fridge for up to 1 week.
Tip: Mix with shredded chicken or tuna or use for a dipping sauce with Chicken Nuggets or Fish Fingers.
To learn more about Mandy Sacher please visit the Wholesome Child website. Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.
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