The secret ingredient? Cashews, which, when blended, will give you a smooth, velvety texture.

Recipe Ingredients:

1/2 c cashews
1/2 c aloe vera juice *
1/2 c water
3 T lecithin granules
1 t kelp powder
1/2 t paprika
1/2 c olive oil
1/2 c flax oil (safflower or sunflower oil can be substituted)
2 lemons, juiced

Recipe Instructions:

1. Blend the first 5 ingredients in a blender on the highest speed.
2. Slowly add in the oil and the lemon juice. You can add stevia, a small amount of honey or agave syrup for a slightly sweet mayonnaise.
3. Keep refrigerated.

Note: This recipe makes 4 cups. You can freeze a portion of this amount for future use.

* you can omit the aloe vera juice and use a total of 1 cup water

About the ingredients:

Cashews are lower in fat than most other nuts. 75% of their fat is unsaturated, made up mostly of oleic acid, the heart-healthy essential fatty acid found in olive oil. Cashews are also high in protein. This makes the fat to protein content of this mayonnaise superior to store-bought mayonnaise.

Lecithin is a fat-like substance found in all living cells. It is needed by every cell in the body and is a key building block of cell membranes; without it, they would harden. Lecithin is a great source of B vitamins, minerals and essential unsaturated fatty acids.

More information and recipes:

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