Vegan Mayo

vegan mayo
Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad, coleslaw, burgers or salad dressings. Find the recipe here.


My go-to recipe for vegan mayo that is ultra creamy and thick with the right amount of tang. Perfect anywhere you would typically use mayo. It’s really easy to make, too!

With just 5 ingredients, 5 minutes, and a blender, you will have healthy vegan mayo ready for the week. Let me show you how!


How to Make Vegan Mayo with Cashews


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  • 1 1/2 cups raw cashews (if you are allergic to cashews, try Tofu Mayo instead)
  • 3 tablespoons lemon juice | about 1 large lemon juiced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 3/4 cup water



The most important thing you need is a high powered, quality blender, such as a Vitamix. However, you can try to make this mayo in a regular blender or food processor, but most likely it will be a bit grainy instead of smooth.

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First, soak your raw cashews (cashew pieces are fine, and often a little cheaper). I place the cashews (1 1/2 cups) in a 2-cup measuring dish, then heat water in my tea kettle and pour it over them once boiling. Let them soak for about 5-10 minutes.

Now, drain the soaked cashews and discard the water. Add them to a blender, along with the 3 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 3/4 cup water. Blend until very smooth.

Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches.


Nutrition Information*

*These values are per 1 serving, but this recipe is for 12 servings

  • Calories: 90kcal
  • Carbohydrates: 5g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 100mg
  • Potassium: 110mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin C: 2mg
  • Calcium: 6mg
  • Iron: 1mg

Mung Bean Sprouts

Mung Bean Sprouts

Mung beans are highly nutritious, as they contain protein, carbohydrates, and fiber. Sprouting mung beans is a great way to optimize its nutritional value and it’s really easy to do. Learn how to grow your own sprouts here!


Benefits of Mung Beans

Mung beans are highly nutritious, wholesome and suitable for everyone. As they contain protein, carbohydrates and fiber, it is a complete food source that nourishes the body tissues, yet it is still light in quality, which is rare.

In the West, mung beans are not so widely known or used, and this is a real shame. In the Indian culture, a combination of mung beans and rice is very common and considered both auspicious and complete, due to all the sattvic and medicinal properties that it possesses. In India, mung beans are also the main component of a dish called kitchari. A simple version of kitchari was traditionally given to someone who was sick because it was easy to digest.

Mung beans are the ideal summer food and are considered an alkaline food since they are rich in minerals such as calcium, magnesium, and potassium. They also have a low glycaemic index, which means they provide a slow release of energy to the bloodstream from their breakdown during digestion.

When mung beans have been skinned and split, it is referred to as mung dahl, and this process makes them easier and quicker to cook. You can use split mung beans for soup, kitchari, or as a sautéed side with vegetables and spices. Split mung beans are quick to prepare, as they don’t need soaking, and rinsing in tepid water is enough.

When whole mung beans are used, they should be steeped in room-temperature water first for several hours or overnight before cooking. The same applies to all legumes.


Sprouting Mung Beans

Sprouting is a great way to optimize the nutritional value of grains, seeds, and legumes, as the sprouts contain the energy, enzymes, and vitamins needed to transform seeds into strong healthy plants. If we go on the premise that we are what we eat, image the nutritional value!

By the simple method of sprouting,  mung beans, aduki beans, chickpeas, fenugreek, red clover, sunflower seeds, rye berries, alfalfa, and some grains would be considered superfoods. These foods can be eaten as a tasty addition to a cooked salad and stir-fries, and can also be lightly sautéed with ghee and spices as a snack.

Sprouted beans are alkalizing and are a ‘live’ food, with high concentrations of vitamins, minerals, proteins, antioxidants, and phytochemicals. Packed with all this goodness, sprouted food help fight against toxins and boosts the body’s immune system.

What you need to grow your sproutswhat you need for sprouting

You will need the following:

  • A glass jar (size depends on how much sprouts you plan to have)
  • A mesh cloth or net
  • A rubber band and
  • Mung beans enough to fill about a quarter of your jar


How to grow your own sprouts

mung bean sprouts

Growing your own sprouts is easy! Wash and rinse the mung beans thoroughly several times until the water becomes clear. Soak for at least 8-12 hours overnight until they expand a bit and skins start to break – soaking neutralizes the enzyme inhibitors. Rinse them thoroughly and drain them off the next day.

Put them in a glass jar (three parts water and one part beans), cover the top with the mesh cloth and the rubber band, and drain the water through it. Turn the jar upside down and place it on top of the turned jar cover in a tilted position. This is to let excess water run out and allow air in.

They should be kept at room temperature, out of direct sunlight. Place them in a dark place like in a cupboard or cabinet under the sink.

Every 12h, run water through the mesh, drain it again and put it back in its place. Do this for at least 3 days (it usually takes 3 to 5 days) and you will see the roots coming out. Most sprouts are edible as soon as you see a tail (the root) emerging from the bean.




Ghee is a type of clarified butter that contains fewer dairy proteins than regular butter. This ingredient can be used in place of regular butter, and it’s considered by many a healthier alternative for cooking.


What is Ghee

Ghee is a type of clarified butter that originated in ancient India which contains fewer dairy proteins than regular butter. This ingredient can be used in place of regular butter, and it’s considered by many a healthier alternative for cooking.

Ghee is the cooking oil of choice in Ayurveda. I love the nutty popcorn smell of ghee as it bubbles away in preparation. If you choose only the best quality organic butter made from grass-fed cows to make your ghee, you can really create golden magic in a jar!


Benefits of Ghee

By clarifying butter, most of the milk proteins are removed, leaving a virtually lactose-free cooking fat, which is free from hydrogenated fats & trans-fatty acids and protects against free radical damage.

Ghee has a high smoking point, as can be seen below, and can be used in cooking in place of butter and oil, and it doesn’t burn easily:

Ghee smoke point

It is extremely versatile, as it is the most heat-stable fat for cooking. It is easy to digest, aids digestion by stimulating stomach acid secretions and aids absorption of nutrients.

The special gift of ghee is its catalytic properties and its ability to carry the medicinal properties of herbs to all the tissues of the body without interfering with the action of the herb. The medicinal properties of ghee increase as it ages. Ghee supports the suppleness of the body and lubricates the connective and nerve tissues, as well as protecting the bone marrow. Ghee plays a role in the promotion of immunity, fertility, intelligence, vision, liver, kidney and brain functions, and enzyme function in the intestines. Ghee is used therapeutically for ear, nose and throat problems and it makes a good base for herbal ointments.


Ghee recipe

You can, of course, use shop-bought ghee nowadays, but home-made is the best and super-easy to make – you can follow the below recipe. Please note that ghee should be used with caution in case of obesity or high cholesterol.

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  • 1lb unsalted organic butter


  1. Add the butter to a medium-sized heavy-based saucepan, and bring it to a low boil over a low to medium heat.
  2. Turn the temperature down until the butter is just at a simmer, and gently cook for approximately 25min. It will bubble and splutter, and a white foam will form at the top. This will disappear as the ghee processes.
  3. Whitish sediments will form at the bottom of the pan and will leave off a sweet, popcorn-like smell.
  4. As the ghee forms, it will become a clear golden color – ensure that it does not burn. With a clean spoon, check that the ghee is clear through to the bottom.
  5. When the color is golden and it has stopped spluttering, take the ghee off the heat and allow it to cool.
  6. While the ghee is lukewarm, pour it in a clean, airtight jar. Throw away the sediments that are in the saucepan.
  7. Store the ghee in a dry place – it does not need to be refrigerated.