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.