top of page

Vegan wild garlic mayonnaise

75 grams

cashew nuts

50 grams

canned chickpeas

20 grams

lime juice

10 grams


50 grams


4 grams


10 grams

sushi vinegar

80 grams

sunflower oil

100 grams

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.


Subscribe to the weekly newsletter

Thanks for subscribing!

bottom of page