This is an old stand-by in my kitchen. I use it over and over again–in making sandwiches and salad dressings, sometimes toppings for burgers. I love it because it’s easy to whip up in minutes and fool-proof, even if you’re a newbie to cooking.
In plant-based cooking circles, you often see cashews used for making these creamy sauces. Cashews are definitely a creamy nut that will give you great results every time. But they are also expensive. I’ve discovered I can save some money and have the same results when I use walnuts and almonds. If a recipe calls for 1 cup of cashews, I just use half walnuts and half almonds, whiz them up the same way (no soaking necessary) and voila! I’ve got a creamy mayo, ranch dressing, or whatever kind of white sauce you’re wanting to enjoy.
Another reason I love using walnuts in my mayo is its many health perks. Did you know that eating walnuts may be one way to support the health of your microbiota and your gut? A 2018 study, published in the journal Nutrients discovered that when 194 healthy adults ate 1.5 ounces (43 grams) of walnuts every day for eight weeks, they had an increase in beneficial bacteria, compared to a period of not eating walnuts. Works for me!
Low-Fat Mayo
Ingredients
- 2 1/2 T walnut pieces
- 2 1/2 T raw almonds
- 1/4 cup water
- 1/4 cup lemon juice
- 2 cups organic tofu soft or firm
- 2 T nutritional yeast flakes
- 1 tsp salt or salt substitute
- 1 tsp onion powder
- 1 tsp garlic powder
- soy or almond milk if needed
Instructions
- Add the nuts, water and lemon juice to your blender. Process until smooth.
- Add the remaining ingredients and continue blending until creamy.
- If your blender needs a little help to keep processing, add in a little soy or almond milk, a couple spoon-fulls at a time.
