Mayonnaise (egg-free)


1-1/4 tsp dry mustard
2 T hot water
1/2 c raw or dry roasted nuts
1 cup water
1 tsp vitamin C crystals
2 T oil
1/2 tsp salt
2 tsp starch (arrowroot, kudzu, tapioca starch flour or potato starch)

Fresh parsley
Fresh chive
Dash cayenne pepper


Combine mustard and hot water in a small cup; set aside to dissolve. Blend cashews until they are a fine powder. Add remaining ingredients, including the mustard mixture. Blend for one full minute, stopping once to scrape the bottom of the blender jar with a knife.

Pour the liquid into a small saucepan and cook a few minutes, whisking or stirring, until it just starts to thicken. Refrigerate in a scalded jar up to a week.

(from The Yeast Connection Cookbook)

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