Recipe
from Food52 Vegan Cookbook
Husband-Tested
in Alice’s Kitchen
Makes
about 1 cup
This
spicy spread is not for the faint of heart or pantywaists. But if you like your sandwiches, wraps or
roasted veggie fries with a little kick, you will love this just like I
do. In fact, if you taste it “straight”,
it might seem a bit much, but partnered with good sandwich fixings, I think the
heat is definitely the right amount. You will need a good high power blender or
food processor to make this. And though
it only takes a couple of minutes to make (I’m not kidding) you will need to
soak the cashews for at least 3 hours or overnight to soften them up enough for
a smooth mayo. So, it does take some
planning.
1 cup (130 grams) cashew pieces, soaked in
water for at least 3 hours or overnight and then drained.
½ cup (120 ml) water
2 Tablespoons harissa paste
1 Tablespoon freshly squeezed lemon juice
1 teaspoon salt
Pinch of cayenne pepper
Put all the ingredients in a high power blender
or food processor. Process until smooth
and creamy, stopping occasionally to scrape down the sides of the work
bowl. If the mixture is too thick,
drizzle in a bit more water while the motor is running.
Store in an airtight container in the fridge
for up to 5 days.
Nutritional
Info: (By my calculations using Calorie King app) 1
Tablespoon = 47 calories; 3.1 mg calcium; 0.3 grams fiber; 1.5 grams protein
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