Homemade Spicy Harissa Mayonnaise (Vegan)

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