3/4 cup raw cashews, soak overnight if you're not using a high-speed blender
1/3 cup aquafaba (liquid from a can of chickpeas)
2 tbsp fresh lemon juice
1 tsp agave (or organic white sugar)
1/2 tsp garlic powder
1/2 tsp mustard powder
4 tsp white vinegar
1/2 tsp salt
1. Combine all of the ingredients into a blender. Blend on high speed until the mixture is smooth and creamy.
2. Transfer to a container and refrigerate for at least 2 hours to allow it to thicken to the consistency of mayo.
3. Enjoy! Store in the fridge for up to 2 weeks.