This recipe for Japanese-Style Mayonnaise is oil-free and soy-free and can be made nut-free, but doesn't skimp on flavor. You have the option of using hemp hearts or raw cashews. The hemp hearts have a bit more savory flavor, with a bit of a bitter-herby finish (in a good way!), while the cashews lend a bit sweeter flavor.
Makes 1 1/2 cups
If using raw cashews, soak the cashews in water for 6 to 8 hours prior to making the mayonnaise, then drain them before using them in the mayonnaise.
Place all of the ingredients into a blender and blend until the mayonnaise is smooth and creamy. Transfer the mayonnaise to a glass jar and put it in the refrigerator to chill. The mayonnaise will thicken as it chills.
*Aquafaba is the liquid in a can of chickpeas. I recommend using aquafaba from low sodium or no-salt added chickpeas so that you can control how salty the mayonnaise is.