Cashew Mayonnaise
(makes about 1 cup)

1/4 cup cashews
1/4 cup of soy milk, rice milk, or water
1/4 teaspoon sea salt
1 clove of crushed garlic
1/3 cup extra-virgin olive oil
2 tablespoons of additional olive oil
2 tablespoons fresh lemon juice
1 teaspoon of apple-cider vinegar

Grind the cashews in a blender or food processor.  Add the rest of the ingredients and blend
until thick and creamy.  Chill for a few hours before using.  Store in a tightly covered
container in the refrigerator. It will keep 10 to 14 days.  Note: Instead of using lemon juice
you can simply use about 3 teaspoons of apple-cider vinegar (instead of the 1 teaspoon).  
You can also make this with blanched or unblanched almonds (blanched preferred).