Vegan wild garlic mayonnaise
- 75 g cashew nuts
- 50 g canned chickpeas
- 20 g lime juice
- 10 g mustard
- 50 g ice
- 4 g salt
- 10 g sushi vinegar
- 80 g neutral oil I use sunflower oil
- 100 g wild garlic oil recipe
Mix the cashew nuts with the canned chickpeas, the lime juice, the mustard, the ice, the salt, the sushi vinegar, Now blend it till smooth.
Then add the neutral oil and the wild garlic oil. Blend this till smooth and emulsified. Now transfer it into a piping bottle and let it set in your fridge for at least 2 hours.Â
