Vegan wild garlic mayonnaise

75 grams	cashew nuts
50 grams	canned chickpeas
20 grams	lime juice
10 grams	mustard
50 grams	ice
4 grams	salt
10 grams	sushi vinegar
80 grams	sunflower oil
100 grams	wild garlic oil

Mix the cashew nuts with the canned chickpeas, the lime juice, the mustard, the ice, the salt, the sushi vinegar, Now blend it till smooth. Then add the sunflower oil and the wild garlic oil. Blend this till smooth and emulsified. Now transfer it into a piping bottle and let it set in your fridge for at least 2 hours.

Recipe used in vegan wild garlic & cashew nut appetizer