Vegan mayo

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