Rich and creamy this is a delicious vegan mayo. Instead of eggs and oil I used cashew nuts to create a creamy texture. Ideal for using as a spread, dip with crudities or mixing into raw vegetables and salads.

You could make it raw by using raw red pepper but I love the sweet flavour of roasted peppers. Baobab is a fabulous superfood – rich in calcium and vitamin C it is great energising superfood and gives a wonderful tangy flavour to this dip.

Red Pepper & Chilli Mayo with Baobab

Overview

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What’s good about it?

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INSTRUCTIONS

  1. Simply place all the ingredients in a high speed blender or food processor and blend with just enough water until smooth and creamy.
  2. Season to taste.
  3. This will keep in the fridge for 3-4 days. It can also be frozen
  4. Serve as a dip or spread or add a little extra water and use as a sauce tossing into courgette and carrot ribbons

Did you Know?

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INGREDIENTS

Serves 4

  • 1 roasted red pepper
  • 125g cashew nuts
  • 1 red pickled chilli, drained
  • 1/2 tsp cider vinegar
  • 2tsp lemon juice
  • 1tbsp baobab powder
  • 1/4 tsp garlic salt to taste
  • 2tsp tomato puree
  • Water to blend