DIY: Miso Mayo
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This miso mayo is a super addition to any plate - great for dripping, drizzling and spreading! A creamy salty addition to your dish. Recipe from the excellent Mind Food by Lauren Lovatt.
You’ll need a blender/food processor.
Makes 500ml
Ingredients (when in italics available from the van)
200g cashews (approx £3)
1 tablespoon white or brown miso
1 teaspoon lemon juice
1 teaspoon apple cider vinegar (approx 3p)
1 garlic clove
50ml olive oil (approx 73p)
Total cost from Incredible Bulk approx £3.76
Method
Soak your cashews - 4hrs in cold water or if you want to speed up the process soak in boiling water for up to 1 hr - the longer you soak the smoother your mayo!
Add all ingredients apart from the olive oil to blender, add 100ml of water and blend until silky smooth.
With the blender running slowly, stream in the oil to emulsify (if no hole at top of blender simply add in and blend)
Store in an airtight container in fridge for up to 5 days.
Zero Waste Tips
You should be able to find most ingredients from your local refill shop.
Look for lemon and garlic without plastic packaging.
Miso available in glass jar which you can reuse!