Tomato Cashew Mayonnaise
This Tomato Cashew Mayonnaise is a healthy and delicious spread that is perfect for sandwiches, burgers, or as a dip for vegetables. It's a vegan and gluten-free option, making it suitable for people with dietary restrictions. The recipe uses cashews as a base, making it a great source of protein and healthy fats. The addition of tomatoes adds a tangy and flavorful twist to the traditional mayonnaise. Please note that people with a nut allergy should avoid this recipe.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
55 kcal
Protein
2 g
Carbs
3 g
Fat
4 g
Fiber
1 g
Ingredients
Cashew nut
0.25 cup (60g)
chopped tomato
0.5 medium cup (75g)
Lemon, juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Plain Water
2 tbsp (30g)
Dijon mustard
1 tsp (6g)
Clove Garlic, Minced
1 tsp (5g)
Instructions
Preparation
-Soak cashews in water overnight.
Cooking Steps
Add the soaked and drained cashews, chopped tomatoes, lemon juice, dijon mustard, minced garlic, salt, and black pepper to a blender.
Blend the mixture for 2-3 minutes until smooth and creamy. If the mixture is too thick, add water 1 tbsp at a time until it reaches the desired consistency.
Transfer the tomato cashew dip to an airtight container and store it in the refrigerator for up to 1 week.
NotesNutritional values are approximate and may vary depending on the specific ingredients used