mustardaise
Ingredients
* 2 cups cashews
* 4 tbsp Apple Cider Vinegar
* 2 tbsp Braggs Liquid Aminos
* 4 tbsp Olive Oil
* 1/2 tsp Turmeric powder
* 1 tbsp Black Mustard Seeds
Directions
Put the cashews, vinegar, liquid aminos, and olive oil into the food processor. Once the cashews have visibly ground up a bit, add water slowly until the mixture becomes thick and creamy. The longer you let the food processor go, the more smooth it will become. Add the turmeric and mustard seeds, and let the processor go until the yellow color is even. Finished!
raw mustard, you’re a genius
Looks delicious! Any ideas how long it might last in the fridge? I’m the only one eating raw in the house, and I doubt I could finish it off within 2 weeks.
Hi Rachel. There’s not much in this recipe that spoils, and the vinegar tends to act like a preservative. I have personally kept this stuff for as long as 4 weeks, but beyond that I’m not sure.
Awesome! 4 weeks should be perfect. I’m looking forward to some delicious, mustardy sandwiches.
This is really delicious, and last for quite a while in the fridge.
What substitution would you recommend for the cashews? I can’t eat cashews or pistachios.
Hmm thats a tricky one. The cashews give the recipe that creamy, rich texture that makes it so similar to mayo. If you’re going to replace them, I’d probably go with macadamia nuts, but those are very hard to find and very expensive. I’ll keep thinkin about it and let you know.
Thank you!!!
Wow this looks great, this will help with going RAW!
Thanks