spread

A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.

Creamy Rich Cashew Mayo

raw cashews

lemon juice

apple cider vinegar

mustard

garlic powder

onion powder

sea salt

water

Soak cashews in hot water for 30 minutes. If you have a high-speed blender, like a Vitamix, soaking is optional. But, it will make the mayo that much creamier.

Add cashews along with all other ingredients to blender and process until smooth and creamy.

Stop and taste test: adding more apple cider vinegar for tanginess; lemon juice for acidity; salt for saltiness; and more water if you want it not so thick.

Blend once more after making final adjustments. Pour into a jar or container and store in fridge until ready to use. It will keep for several days.

How long does this last in refrigerator. Really great 👍

I made this using extra firm silk tofu and did not need to add any water. It is delicious!

Made it tonight and used it to make a healthier version of chicken salad. It was very good, thanks!

Easy peasy lemon squeezy. Made a potato salad with it and I can wait to make this mayo again.

Wow, Linda! Thanks so much for your endorsement and review. I'm so glad you like the mayo. If you wouldn't mind, I'd really appreciate it if you would give it a "start" rating. It helps me and others out. Be blessed and again, THANK YOU!

Can walnuts be substituted for cashews in this recipe?

Just made it this evening using Dijon mustard. It’s wonderful! Can’t wait to try it in various “salads” and sandwiches. Thank you!

Joan, awesome! I'm so glad you liked it. Thanks for reaching out! Blessings.

Simple and delicious. Also a great healthier mayo alternative for non-vegans.

Love this recipe! I had a tough time getting other vegan mayo recipes to come together without an immersion blender, but this was super easy and had a great flavor. I'm a bit of a curry freak so I added curry powder to one of my batches - fab, fab, fab! 

Thanks again!

Amazing. Tried the tofu variation (didn't have any cashews on hand), added some black salt (kala namak) instead of regular salt and added a tbsp of nutritional yeast for some extra flavor. Turned out amazing. Thanks a ton!!!

It's the best recipe! I love it more than any alternative with oil, I think I make a potato salad just as an excuse to have some of this mayo by the spoonful:)

Just discovered your blog and made this mayo and it was great! I added nutritional yeast to mine, not since it needed it but just because I add it to everything.

Judas Priest----this stuff kicks ass!!! Thanks buddy, for the recipe.
This one is a keeper.

I haven’t made it yet but I love the fact that I have an option to have plant-based mayonnaise thank you for all you do

Tastes great and super easy to make. My mayo still has a bit of texture and doesn't look as smooth and creamy as yours. Is that the blender I'm using or do I need to add a little more liquid? I only used a 1/4 cup ... Thanks so much for sharing this recipe.

Yummy! So happy to have found a vegan mayo recipe I enjoy. I mixed it with chickpeas for lunch. Thanks so much for sharing.

Awesome stuff! Made it exactly as is with out tweaking anything. And only 1 weight watchers point per serving. Thank you!!

Absolutely delicious! I'm in shock, have tried so many vegan mayo recipes in the past and nothing comes anywhere close to this amazing recipe. Genius!

This is my favorite mayo recipe. It also makes a wonderful dip for buffalo cauliflower and I also put it on my baked potato instead of sour cream. I love it!!!

This is excellent! I just made it to use with my eggless egg salad.

I love this mayo!! Thank you! I also love how I already have all ingredients for your recipes, I don’t have to go out &amp; get stuff I’ve never heard of before! This mayo delivers! Creamy, flavorful &amp; simply divine! Super easy to make too! I would never eat dairy/oil based mayo’s ever again!!

I made this in a food processor and it came out good. Not quite as smooth as I had hoped, but that might be because of my food processor? I let the cashews soak for over 1/2 hour, so that isn't the problem. I even added a little extra water hoping that would help. Good flavor!

So great! Made it to make for the coleslaw, but have extra and so glad for it!

I am one of those people who can eat mayonnaise with a spoon. I have been eating vegan mayo because I have not been able to find anything close. I think I can give up the mayo... this stuff is delicious. I was so skeptical but you blew me away. Thank you so much for this recipe and all your amazing recipes.

I love, love, love this recipe!! It is SOOO good!!

Shane, you say it will last several days in the fridge, but I have found it lasts much longer. Mine has lasted at least two months in the fridge and probably would have lasted longer if I had not eaten it all. The consistency and taste at the end of two months was exactly the same as the day I made it I stored it in a sterile mason jar. 

Do love your recipes! You are a whole food plant based recipe genius! Please keep them coming!!!

I am a mayo lover and giving up oil has been the hardest part of a WFBD. I thought I would just have to live without mayo - and macaroni salad, potato salad, and coleslaw.
This cashew mayo is awesome! Thanks so much! I’m saved from a mayo free life!

I have been looking for oil free recipes for some time. The first time I made this recipe, it was too thick. This time I added the extra water and it turned perfectly and tastes great. I made a chickpea mock tuna salad sandwich and the salad tasted better than when I usually make it with store brought vegan mayonnaise. Thank you!

Never been a fan of mayonnaise but this recipe is really good. I could see myself eating a small spoonful lol. I’ve made potato salad, pasta salad and tonight a coleslaw salad. First batch I tripled but forgot to triple water. Way too thick until I added more water. Second batch stayed with single ingredients and used 1/2 cup water. Wasn’t as smooth as first triple batch and thinner than I wanted. So next time will only add water a bit at a time after 1/4 cup. 

Taste reminds me more of a sandwich spread than mayo so I’m happy about that. Thanks for the great vegan recipes. It’s making this lifestyle change easier.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

This Greek Meze Platter has all of the popular Greek spreads! It will for sure impress your guests! By adding some traditional Greek dips, veggies, and lots of pita bread, you can easily re-create this platter at home for YOUR next party!

The Ultimate Greek Meze Platter

11.6 oz Green Olives (Cento Cerignola Green Olives)

oz Marinated Artichoke Hearts (Cento Marinated Artichoke Hearts)

11.6 oz Kalamata Olives (Cento North & South Pitted Olives)

oz Pepperoncini (Cento Pepperoncini)

oz Roasted Peppers (Cento Roasted Red & Yellow Peppers)

oz Feta Block (in brine)

oz Cherry Tomatoes

5-6 Mini Seedless Cucumbers

Celery Stalks

7 oz Can Dolmas (Stuffed Grape Leaves)

6-8 oz Hard Greek Cheese (Look

oz Pita Bread

Long Fresh Baguette

4.2 oz Breadsticks (Bellino Artisan Sesame)

4.2 oz Mini Bruschette (Bellino Classico Bruschette)

Tzatziki Dip

Melitzanosalata Spread

Skordalia Spread

Spicy Feta Spread

Grab a large cutting board or platter. Add the tzatziki, melitzanosalata (eggplant spread), potato spread (skordalia) and spicy feta spread to small bowls, plates OR just scoop directly onto your board.

Arrange all of the other ingredients around the spreads so the colors are nicely distributed. There is no right or wrong way to do this. Just try not to put all of your green veggies next to each other. Same for the red. Add mini spoons to each dip so your guests can spread each dip easily.

Save your breads (pita, sliced bread, bruschetta and breadsticks) for last so they don&#x27;t go stale. I like to warm my pita bread and sliced bread just before serving!

This luscious homemade lemon curd only takes four simple ingredients, about 10 minutes, and tastes like velvet sunshine in a jar.

Luscious Homemade Lemon Curd

sugar (0.08)

lemon juice (0.16)

butter

Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.

Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat a spoon (see photos below).

Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.

Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

Diy Cookie Butter Recipe

speculoos crumbs (about 3/4 cup; 100 grams), store-bought or homemade

water (about 1/3 cup plus 1 tablespoon; 100 grams)

cinnamon

golden syrup (about 2 tablespoons; 30 grams),

refined coconut oil

DIY Cookie Butter Recipe

Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.

Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Easy Dulce De Leche Recipe

Easy Dulce de Leche Recipe

Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.

Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).

Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.

Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread.

Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

dried chickpeas (about 1 1/4 level cups; 225 grams)

(12 grams) baking soda, divided

Kosher salt

onion,

celery

carrot

garlic

bay leaves

rosemary (optional)

(50 grams) minced flat-leaf parsley leaves and tender stems

Extra-virgin olive oil,

Za'atar, paprika, toasted pine nuts,

pita bread,

Combine chickpeas, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) salt in a large bowl. Cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.

Place chickpeas in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, bay leaves, and rosemary, if using. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times. Let cool slightly.

Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.

In a blender or food processor, combine 1 cup (235ml) tahini sauce with about one-quarter of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency. Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can't remove liquid once it's added). Season with salt.

In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce. (If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.

Spoon onto a serving dish, drizzle with olive oil, and top with garnishes of your choice. Serve with warm pita bread.

This Low FODMAP Red Pepper and Walnut Dip is inspired by a yummy Middle Eastern recipe called muhammara. Serve it with your favorite low FODMAP veggies.

Low Fodmap Red Pepper And Walnut Dip

red bell peppers, halved lengthwise, stems and seeds removed

½ cup (180 grams) walnuts

olive oil

lemon juice (about ½ lemon)

cumin

Salt and pepper

Low FODMAP Red Pepper and Walnut Dip

Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Place the peppers cut side down and roast for 20-25 minutes or until skins are wrinkled and slightly charred.

Remove from oven and let cool slightly before placing in a bowl. Cover bowl with plastic wrap and let cool for 30 minutes.

After cooling, remove peppers from bowl. Peel off the skins, discarding them, and placing the flesh into a food processor with walnuts, olive oil, lemon juice, and cumin. Process until smooth. Season with salt and pepper.

Just made this dip and I can't believe I've lived my whole life without knowing about it until now. It's so tasty and moreish its delicious. My gut and I thank you!!

Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.

Homemade Pistachio Paste Recipe

orange flower water,

roasted pistachio oil,

water, optional (1/4 cup; 55 grams)

In the bowl of a food processor, grind the blanched pistachios to form a smooth but slightly oily mass. The timing of this step can vary depending on the type, freshness, and moisture content of the pistachios, along with the size and power of the food processor. Fresher, wetter pistachios may only require 5 minutes of processing, while older, drier, or toasted pistachios may require 10 minutes or more. 

Once a smooth, oily paste has formed, add the powdered sugar, salt, and orange flower water and continue processing until smooth and thick. With the machine still running, drizzle in the oil and process until silky and pale. At this stage, the pistachio paste can be seasoned with additional salt to taste, if needed.

While warm, the pistachio paste will be creamy and soft, but it will thicken into a sliceable, dough-like mass when cooled to room temperature. This is the ideal consistency to use as a stand in for almond paste or marzipan. However,  if a more spreadable consistency is desired, along the lines of peanut butter, continue running the food processor and drizzle in 2 ounces (1/4 cup; 55g) water. 

In a non-reactive, airtight container, the pistachio paste can be stored at room temperature for a week, or held in the refrigerator for one month. If using as a stand-in for commercial almond paste, bring to room temperature before use. When freshly made, the pistachio paste will have a relatively light green color, but will naturally darken to a deep olive shade over time.

Roasting eggplant just got a whole lot faster in the air fryer. You can have smoky, garlicky baba ganoush in only about 25 minutes. Serve it with pita bread and/or sliced vegetables for dipping. Makes a great addition to a vegan mezze platter!&nbsp;Makes about 3/4 cup of baba ganoush.

Air Fryer Eggplant Dip (Vegan Baba Ganoush Recipe)

eggplant (around 13 ounces)

organic canola oil

Tablespoons tahini

garlic (minced)

salt

extra virgin olive oil (optional garnish)

Air fryer eggplant dip (Vegan baba ganoush recipe)

Cut the stem off of the top of the eggplant. Slice the eggplant down the middle lengthwise. Put a teaspoon of canola oil on each eggplant half, and rub it evenly across the entirety of the eggplant, including the cut side and peel. Prick several holes in the eggplant peel with a fork.

Lay the eggplant halves cut side down in the air fryer basket. Air fry at 400 degrees for 20 minutes. (If you don't have an air fryer, roast the eggplant in the oven instead. Preheat the oven to 400 degrees, and put the eggplant halves cut side down on a parchment paper covered baking sheet. Roast for 45 minutes. Check at about 35 minutes for doneness since cooking times can vary.)

When the eggplant is done, the cut side will be toasty brown, and the peel will be wrinkly. Remove the eggplant halves from the air fryer basket, move them to a plate, and allow them to cool.

Once the eggplant halves are cool enough to touch, scoop the soft eggplant out of its peel, and put the eggplant into a food processor. You'll be able to easily scoop out all of the white, soft eggplant. You can discard the peel.

Add the tahini, lemon juice, garlic, cumin, smoked salt, and regular salt to the food processor. Pulse the food processor 4 or 5 times. Baba ganoush is best when it still has a bit of body to it, as opposed to being entirely creamy. So make sure everything is evenly combined, but don't blend to the point of being a puree.

The baba ganoush can be served right away, but it's best if the flavors have a chance to meld for at least a few hours. (It's even better if you can make it the day before you want to serve it.) Move it to a covered container and put it in the refrigerator until you're ready to serve it.

Serve the baba ganoush with pita bread and/or sliced vegetables for dipping. If you like, drizzle a little extra virgin olive oil onto the baba ganoush before serving.

Fresh cranberries are rich in plant nutrients that act as antioxidants to protect against inflammation and disease. The tartness of fresh cranberries is reduced by mixing them with other flavorful ingredients such as those used in this salsa. 

Cranberry Salsa Recipe

cranberries

red onion

cilantro

orange juice

lime juice

tsp sugar

Cranberry Salsa

Try this instant pot cranberry jelly recipe to wow your family at the breakfast table this Christmas. It also makes a great gift!

Instant Pot Cranberry Butter

C brown sugar* (packed)

oranges

Water

Zest the 2 oranges with a hand zester....

Zest the 2 oranges with a hand zester. Add the zest to the instant pot.

Squeeze the juice of the 2 oranges in...

Squeeze the juice of the 2 oranges in a hand juicer and pour into a measuring cup. Add water to the same measuring cup to equal 1 full cup of liquid, then pour into the instant pot.

Add cranberries and brown sugar to the instant...

Add cranberries and brown sugar to the instant pot. Mix well.

Turn the instant pot to High Pressure. Set...

Turn the instant pot to High Pressure. Set it for 10 minutes. Allow the instant pot to cool completely. To release the built-up steam, use the quick release function.

Transfer the cranberry-orange mixture from the instant pot...

Transfer the cranberry-orange mixture from the instant pot to a food processor. Puree until smooth. Pour into to mason jars with lids for storage.

Put in the refrigerator to cool or until...

Put in the refrigerator to cool or until ready to serve. You can increase the sugar to 1 cup if you want a sweeter taste.

Invite the gang over to get the latest scoop on a veteran entertainer — dips!

Creamy tuna and caper dip

light cream cheese

tuna

mayonnaise

parsley leaves

capers

Think of toum (which is vegan) as an aioli without the egg. The ingredients in toum are simply garlic, neutral oil, lemon juice, and salt expertly combined to create a heavenly emulsion you’ll want to eat on everything.

Toum (Lebanese Garlic Sauce)

neutral oil, such as canola or safflower

garlic, garlic cloves

Halve the garlic. Halve 6 to 8 garlic cloves lengthwise until you have 1/4 cup. Remove any green sprouts.

Mince the garlic and combine with the salt. Mince or finely grate the garlic into a medium bowl. Add 1 teaspoon kosher salt and stir to combine. Set the bowl on a towel or use a non-skid bowl to hold it in place as you whisk.

Add the lemon juice. Mix 2 teaspoons lemon juice 1 teaspoon at a time into the garlic, waiting until the first teaspoon is completely incorporated before adding the remaining teaspoon. At this point, the mixture should be a very soft paste and smoothie-like in consistency. 

Add a drop of oil at a time. Measure out 1/2 cup neutral oil in a measuring cup with a spout. Take your time here, the whole process of incorporating the oil can take 15 to 20 minutes. While whisking constantly, use a teaspoon to add 1 drop of the oil into the garlic. Stop and scrape down the bowl. Repeat whisking in the oil 1 drop at a time, stopping and scraping down the bowl between each addition. At first it will seem like nothing is happening.

Add a few drops of oil at a time. Once the garlic begins to look a bit creamy (after about 2 to 3 tablespoons are added), add the oil a couple of drops at a time, stopping and scraping the bowl between each addition. Repeat until an emulsion is fully formed and it becomes thick and spreadable.

Stream in the remaining oil. While whisking constantly, drizzle in the remaining oil in a slow, thin, steady stream. The final consistency should be light and fluffy, like mayonnaise or whipped cream.

Add the ice water. While whisking constantly, slowly drizzle in 2 teaspoons ice water. Once added, the texture will go from thick and almost gelatinous to fluffy and creamy. 

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