Blend cashews with just under 1 cup of water, salt and 1 teaspoon of “instant” clear-jel and garlic powder about 2 minutes until very smooth, scraping down sides of blender as needed. Slowly drizzle in oil and then lemon juice. Add 2+ teaspoons more of clear-jel to reach desire thickness. Refrigerate up to 2 weeks.
1. There is a limited amount of oil in this recipe because by using “instant” clear-jel, the mayo will thicken without cooking. Why? The “instant” means that the clear-jel has already been cooked so it thickens without the additional step after blending.
2. Instant clear-jel can be purchased in most health food stores.
Recipe from the kitchen of Tammy Stewar