Step 1

Rinse cashews thoroughly in water. Drain all the water and discard it.

Step 2

Place the cashews in a bowl and cover with enough warm water. Soak them for 30 minutes.

Step 3

Drain and discard all the water from the soaked cashews and add nuts to a blender. Also add dijon mustard, raw sugar, turmeric powder, black peppercorns and rock salt.

Step 4

Add apple cider vinegar or lemon juice.

Step 5

Add the sunflower oil or any neutral tasting oil.

Step 6

While the blender is running, slowly add 7 to 8 tablespoons water in parts and blend until smooth and creamy.

Step 7

Pour your completed vegan mayonnaise into a clean jar or airtight container. Seal it tightly and refrigerate. This eggless mayo stays good for a month in the refrigerator. You can also freeze it for 3 months.