Cashew Mayonnaise Dressing -- Egg, soy and dairy free and a good Mock Potato Salad

I am not the original source for cashew mayonnaise.  I've seen recipes on several vegan sites, which I find quite interesting, as I'm certainly not vegan!  However, with my allergies, I guess it is a good fit.  This mayo has no eggs or soy in it.

Cashew Mayonnaise (Egg Free Mayonnaise)

1 cup raw cashews, soaked for a couple of hours in filtered water, then drained
1/2 teaspoon paprika
1/2 to 1 teaspoon garlic granules
1/2 teaspoon sea salt
1 teaspoon onion powder
3 tablespoons lemon juice or apple cider vinegar
1/3 cup olive oil
2 to 4 tablespoons water, as above

Blend the cashews and seasonings in a blender container on medium speed until they are smooth.  Gradually add the lemon juice, olive oil and enough water to make the dressing smooth.  Store in the refrigerator.

I used the mayonnaise above as a base for a really yummy cauliflower salad.

Mock Potato Salad
Egg, dairy, wheat and soy free!  Plus, no potatoes.

2 cups chopped cauliflower
1/3 cup chopped dill pickle
3 tablespoons minced onion (fresh) or 1/2 tablespoon dried
1/3 cup diced celery
~1/2 cup cashew mayonnaise (above)
1 tablespoon dijon or brown mustard
1/4 teaspoon seasoning salt (like Adobo)
1/8 teaspoon lemon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon paprika

Cook the cauliflower in water over medium high heat until just tender, about 5 minutes.  Drain it and rinse it with cold water.  Mix the remaining ingredients together in a mixing bowl, except for the parsley and paprika. Add the cauliflower and mix well.  Taste and adjust seasonings as necessary.  Put the salad into a serving bowl and sprinkle with the parsley and paprika.  Chill until ready to serve.  Makes about 4 servings.

cSharron Long and Adams Media Corp. all rights reserved