Chipotle Cashew Mayo

Chipotle Cashew Mayo

A smooth and creamy plant-based mayo that's amazing on gluten-free or raw bread and crackers

I was at Raw Fest Prague last weekend and someone came and asked me if I had a recipe for raw mayo.  He was having an issue with using cashews and the mixture turning out too runny.  My advice to him turned into this recipe.

And I’m really happy with it.  It’s so smooth, creamy and satisfying and is just as at home on raw breads and crackers as it is being used a a dip for crudités.  Even if you’re not making your own raw breads and crackers right now, this would go so well on whatever breads and crackers you’re into, such as gluten-free or sourdough.

I haven’t tried it on sourdough yet, and having just written that idea down, it sounds amazing.  But this afternoon I’ve been slathering it on to raw crackers with tomatoes, spring onions and chilli sauce.

It’s not absolutely essential to culture the cashews with the probiotics here, but it makes such a difference in terms of how healthy this recipe is.  Soaking cashews is the next step along from dry cashews in digestibility and what they will give to your body.  Culturing them like this is the next step along that spectrum.  If you have trouble digesting nuts, culturing them may well be the answer for you.

 

Recipe

  • 1 cup cashews
  • ¾ cup water
  • 1 teaspoon probiotics
  • 2 tablespoons coconut butter, melted
  • ½ cup coconut oil, melted
  • ½ teaspoon salt
  • 2 teaspoons chipotle powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons apple cider vinegar
  1. Blend the cashews, water and probiotics until smooth.  Transfer to a bowl, cover, and leave in a warm place for 14 to 16 hours.  This is the process of culturing the cashews; you’ll know it’s done when you put a spoon through the mixture and it has tiny air bubbles.  It should also taste (and smell) slightly sour.
  2. You’re going to transfer this back over to the blender and blend in the remaining ingredients until smooth again.  It’s really important that the coconut oil is melted to the point that it’s clear and that the coconut butter is loose and slightly runny (it will never go clear like the oil).
  3. Place in the fridge until you’re ready to serve.  It will firm up a little in the fridge, but if it’s too firm for you, use a little less coconut oil next time, or just take it out of the fridge about 1/2 and hour before you use it.

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22 Comments

        • Russell
          Reply
          Posted

          Yes, the dried desiccated coconut. You don’t need to freeze it, as it’s just fat pretty much and has a long shelf life.

  1. Dila
    Reply
    Posted

    Great recipe! I also made one just with cashews, probiotics and water and added later on salt and lemon juice and it tasted like cheese.
    I will definitely make both again, thanks for the recipe.

  2. Ilija
    Reply
    Posted

    Thank you for the recipe. Can we leave out chipotle powder if we cannot find it, or maybe substitute it with something else? Chilly powder?

    Thank you!

  3. Olga
    Reply
    Posted

    This was absolutely amazing! Loved the flavours! I made it with pre maid cashew butter 😀 By the way what is the best way to make it? Do I need to soak and dehydrate cashews for the cashew butter? Will it still last?

    • Russell
      Reply
      Posted

      Actually homemade cashew butter seems to be better if the nuts aren’t soaked. It can be made by grinding the cashews in a food processor for 5 to 10 minutes, or by using a melanger.

  4. Charmaine
    Reply
    Posted

    Dear Amy and Russel, is there any way of adjusting this recipe to omit the oil? It sounds like a very tasty recipe to eat with raw bread and crackers. No offence but looking at the recipe I’m not sure why you add the oil since cashews are so creamy when blended anyway. I get a wonderfully smooth cashew blend and flavour by adding a few tablespoons of citrus juice like orange/mandarin/lemon instead of coconut or other oils….unless you are going for a cashew type butter? Thank you.

  5. Kasi
    Reply
    Posted

    1) I have never used probiotics what make should I look for?
    2)I have never seen coconut butter anywhere. That surely is not the same as coconut oil?

    I like this recipe and will make it as soon as I hear from you. Thanks Russell 🙂

    • Russell
      Reply
      Posted

      Hey Kasi, any make of probiotics will work. I think you’re in the U.S? When I’m there I like to use BlueBonnet.

      It’s not the same as coconut oil, no. There’s also coconut oil in the recipe. Sometimes coconut butter is called coconut manna.

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