This is basically a creamy mayonnaise substitute recipe.I don’t like soy mayonnaise and I don’t eat egg mayonnaise (as a vegan). This one is based on cashews, lemon juice and olive oil. It’s lovely.Ingredients for the mayonnaise:
1/2 cup raw cashews
1/4 cup water
1/4 cup lemon juice
1/4 cup olive oil
1 or 2 tsp white rice misoIngredients for the potato salad:
4 medium waxy potatoes (like Pontiacs or kipfler), scrubbed or peeled
3 shallots, sliced thinly
1/2 cup frozen peas
1 batch mayonnaiseInstructions:
I use my Bamix stick blender to process the cashews into a fine powder, then blend in the lemon juice and enough water to get a thick cream, the consistency of pouring cream. Then add in the olive oil about a tablespoon at a time, blending between additions. Finally quickly blend in the miso.It will thicken a bit on standing, but it stays emulsified on its own, in the fridge.Chop the potatoes how you like (e.g. little cubes or half-slices) and steam until just cooked through. Let them cool (you can add the frozen peas here to help).Mix in the shallots and mayonnaise and refrigerate.