This incredibly interesting and creamy recipe comes to us from Kate Magic. And I looove the look of what she did with it. YUMMY to coat it on top of broccoli and maybe some mushrooms. DEE LISH!
Baobab is a South African superfruit. It’s an incredible natural flavour enhancer, a wonderful addition to raw vegan mayonnaise, bringing out hidden riches of flavour and adding depth to whatever dishes the mayonnaise is used to complement.
INGREDIENTS
- 1 cup (125 g) brazils, pre-soaked 4-8 hours
- 1/4 cup (60 ml) olive oil
- 1 lemon, juiced
- 1/4 tsp crystal salt
- 1/4 tsp cayenne pepper
- 1 tbsp Baobab powder
- 3/4 cup (180 ml) water
INSTRUCTIONS
Soak your brazils in pure water for 4-8 hours. When you’re ready to make the mayonnaise, drain your nuts, and add them to the blender with the olive oil, lemon juice, crystal salt, cayenne pepper, and baobab. Turn your blender on, and as it’s running, add the water gradually to make a smooth cream. Once all the water is added, it’s turning over nicely, and your mixture is smooth, your mayonnaise is ready. Serve as a dip with crudités or spread it on crackers. Store leftovers in the fridge for up to five days.
EXTRA INFO
- Serves four
- Takes ten minutes to make, with 4-8 hours pre-soaking
- You need a blender
PLEASE TAKE NOTE! We were psyched when Kate Magic agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Kate’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Kate and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!
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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the bayonnaise in some way! 
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[...] for her magical concoctions, which makes it comical that her name is, indeed, MAGIC). The recipe? Bayonnaise, which I tried without the baobab powder. I know that the powder lends something special to it and [...]
Mmmmmm