Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Gluten Free and 100% Vegetarian!I love this recipe, it is very versatile - I use it to mix in with pasta for a creamy macaroni, add some pine nuts and bake 30 minutes. I also use it as a " sour cream " for baked potatoes - when it has been in the fridge for a few days, it firms up to the same consistency. And the other day I used it to make potato salad and it was delicous. I have used it for cabbage slaw too, with good results (for my family anyway...) It is very easy to make too. Cashew Mayonnaise Blend together until creamy: 1 cup water 3/4 tspn salt 1/2 cup cashews 3/4 tspn onion powder pinch of garlic powder (I use about 1/4 teaspoon) Pour into saucepan and cook over medium high heat stirring constantly untill thickened (about 5 minutes) Remove from heat and stir in lemon juice. Put into covered container and chill. *** I didn't wait for it to chill before making the potato salad, but did for the coleslaw... Lasts about 2 weeks in the refrigerator. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 This sounds great. Must make about a 1/2 cup? How much lemon juice do you use? Thanks, -Erin www.zenpawn.com/vegblog , " Julie " <gotrocks wrote: > > Gluten Free and 100% Vegetarian!I love this recipe, it is very versatile - I use it to mix in with pasta for a creamy macaroni, add some pine nuts and bake 30 minutes. I also use it as a " sour cream " for baked potatoes - when it has been in the fridge for a few days, it firms up to the same consistency. > > And the other day I used it to make potato salad and it was delicous. I have used it for cabbage slaw too, with good results (for my family anyway...) It is very easy to make too. > > Cashew Mayonnaise > > Blend together until creamy: > > 1 cup water > 3/4 tspn salt > 1/2 cup cashews > 3/4 tspn onion powder > pinch of garlic powder (I use about 1/4 teaspoon) > > Pour into saucepan and cook over medium high heat stirring constantly untill thickened (about 5 minutes) Remove from heat and stir in lemon juice. Put into covered container and chill. > > > *** I didn't wait for it to chill before making the potato salad, but did for the coleslaw... Lasts about 2 weeks in the refrigerator. Quote Link to comment Share on other sites More sharing options...
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