Custom Search


Reply To This Post         Return to Posts Index           VegSource Home

From: soooright (
Subject:         Sure, but keep in mind that we are comparing this to
Date: January 24, 2011 at 3:22 pm PST

In Reply to: Re: Nayonaise lasts much longer in the fridge than posted by susan on January 24, 2011 at 2:24 pm:

Nayonaise, which, in my opinion, ain't that great. I
like this recipe just fine, but it does not taste like
Hellmann's. I always use a Vitamix to make it, so I
don't know if using other blenders will get the
cashews smooth enough.

Directions: Dump and whiz. Chill several hours before


1 package, firm, silken MoriNu tofu
1/2 cup raw cashew pieces, rinsed in hot water
1/4 cup water
1 tablespoon fresh lemon juice
3/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:


Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL:

See spam or
inappropriate posts?
Please let us know.

Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.

Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing