Cashew Mayonnaise

Barbara Fernandez - The Rocking Raw Chef

Prep Time: 5M

Serves: 4

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¾ cup/100g cashews, soaked and then drained (soak overnight for creamiest mayonnaise; otherwise at least 2 hours)
¼ cup/60ml avocado oil or flax oil (I prefer avocado oil for the taste)
¼ cup/60ml water
1 tablespoon lemon juice
2 teaspoons cider vinegar
½ teaspoon salt
½ teaspoon mustard powder
½ fresh garlic clove, chopped, or ¼ teaspoon (a pinch) garlic powder
Celery tops or fresh parsley for garnish (optional)