If you discovered after having done the Elimination Diet that you do not tolerate eggs very well, you will love this recipe.
I’ve found many eggless mayo recipes on the internet, but most had too many ingredients and did not taste all that great. I tweaked this recipe many times and found this ingredient combination to work the best.
There are a few egg-free mayo options available at health stores but I have a problem with the ingredients – mainly the use of canola and grapeseed oil and some of them contain a number of stabilizers and additives.
The only potentially problematic ingredient in this recipe are the cashews. I’ve found that soaking them for 2 hours increases their digestibility. On the upside, just a handful of cashews will give us 20% of DV of magnesium, 31% of copper and 23% of manganese.
As always, staying away from food intolerances is the first step in hormonal rebalancing in women. I extensively cover the reasoning behind it in my free Hormone Balance Starter Kit.
- 1 cup organic cashews, presoaked for 2 hours
- ¼ cup water
- ¼ cup olive oil
- 1.5 tbsp lemon juice
- 1.5 tsp Dijon mustard
- ½ tsp sea salt
- Optional flavorings: paprika, curry powder, chlorella, spirulina.
- Place all the ingredients in a high-speed blender and blend until silky smooth.