Comments on: mustardaise

By: shirley

shirley — Wed, 18 Feb 2009 14:51:46 +0000

Wow this looks great, this will help with going RAW!
Thanks

By: Deidra

Deidra — Thu, 08 Jan 2009 21:09:21 +0000

Thank you!!!

By: rishi

rishi — Thu, 08 Jan 2009 03:34:31 +0000

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.

By: Deidra

Deidra — Wed, 07 Jan 2009 23:10:30 +0000

What substitution would you recommend for the cashews? I can’t eat cashews or pistachios.

By: Ma Ananda Vibhooti

Ma Ananda Vibhooti — Mon, 26 May 2008 19:05:00 +0000

This is really delicious, and last for quite a while in the fridge.

By: Rachel

Rachel — Sun, 25 May 2008 22:42:20 +0000

Awesome! 4 weeks should be perfect. I’m looking forward to some delicious, mustardy sandwiches.

By: rishi

rishi — Sun, 25 May 2008 19:25:30 +0000

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.

By: Rachel

Rachel — Sun, 25 May 2008 13:03:05 +0000

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.

By: adam yu

adam yu — Wed, 21 May 2008 23:54:52 +0000

raw mustard, you’re a genius