Makes 2 cups.
Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley and stir through. Refrigerate. It thickens and develops flavor as it chills. Add more plant milk for your preferred consistency. Season further to your taste. Keeps 5-6 days.
This yummy vegan mayo is rich due to the cashew nuts, creamy due to the silken tofu, and a plant-based protein source due to both. Use and enjoy as…
A delicious, refreshing appetizer, open face sandwich spread, or topping for a salad
Buckwheat is a nutritious earthy, nutty, and naturally gluten free grain.
