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.
Chipotle Cashew Mayo
Nutrition (For one serving)
- 1 cup cashews
- 3/4 cup water
- 1 tsp probiotics
- 2 tbsp coconut butter melted
- 1/2 cup coconut oil melted
- 1/2 tsp salt
- 2 tsp chipotle powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp apple cider vinegar
- 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.
- 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).
- 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.
22 thoughts on “Chipotle Cashew Mayo”
Mmmm, looks good. How do you make coconut butter?
Hey Maria, you can buy it as is, or you can grind up desiccated coconut in a stone grinder or Vitamix.
Just grind up the coconut meat then, right? Does it freeze well to be saved for later?
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.
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.
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?
Yes, just leave out or use any chilli powder.
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?
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.
Can you omit the probiotics?
Yes, but then you’d also leave out the culturing process and just blend it all up.
This looks delicious ! How long will it last in the fridge? Thanks.
At least a couple of weeks.
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.
Hey Charmaine, yes the oil is there to make it a little firmer.
Great recipe. thank you!
Fab recipe. Thanks for sharing. Love the fact you take raw cuisine to the next level xx
Can you substitute any other nuts- cashews are very fungal for us cancer patients ?
Hey Maria, You can try using shelled hemp seeds or macadamia nuts, if those work for you.
I use sunflower seeds – cheap and jealthy.
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 🙂
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.