Details
5 min
vegan
Stina Spiegelberg
Method
Put the nutmeg in a bowl, add the lemon juice and a few tablespoons of water. Smooth with a whisk until the walnut turns whitish and begins to thicken. Then add the remaining water and stir until smooth. Season with salt and pepper. Use of vegan mayo as a dip, spread under vegetables, in wraps or salads.
Tip: With cashew, the mayo tastes of fine roasted aromas and salads get a special kick.
Ingredients
1 glass of Nut Mayo
- 120 g Rapunzel almond cream white
or Rapunzel Cashewmus - 20 ml Rapunzel white wine vinegar
- 80 ml of water
- 1 Pr. Rapunzel sea salt
- Pepper