In my last recipe, I shared my Quinoa Sandwich Rounds. A great way to build a sandwich without any of the processed grains or, even worse, man-made chemical additives. But what to put in the sandwich?

Most of your finer sandwich creations begin with a tasty spread to give added flavor and something for the fillings to hold onto. While there are some acceptable plant based mayonnaise substitutes on the market, few are organic, and most will contain avocado oil. While avocado oil is a healthier option than most processed oils, there are some people who need to eliminate oils from their diet while healing. So, I decided I would give it a go at making my own and using as simple and as clean ingredients as possible.

While creating other dishes and beverages during my quest for healing, I discovered the amazing versatility of cashews and water. I could just stop the post here and say, ‘put as many cashews and water in a blender as you deem necessary to achieve the consistency you desire, and start creating the flavor profile that best suits your dish’. It really is that simple. But I’ve come this far, so we may as well continue.

This spread is an excellent base for many other creations. It can be converted into a dip, aioli, salad dressing, or even a sweet topping. But for our sandwich purposes we will combine ingredients that give it an authentic mayonnaise texture and flavor, without the oils. There can be a slight egg flavor derived from the black lava salt and the cashews provide enough healthy fats to create a thick, creamy texture that easily covers the surface of the bread of your choice. Hopefully, it’s Quinoa Sandwich Rounds.

Watch the Video Here: Rumble

Purchase Ingredients Here

Items Needed:

• Measuring Cup
• Measuring Spoon
• Blender

Ingredients*:

• 1/4 cup Cashews
• 1/4 cup Water
• 1/4 tsp Himalayan Black Salt
• 1 tsp Whole Lemon Puree*

Directions:

Add ingredients into blender. I use a small personal blender. If making larger quantities, a larger blender can be used. Blend until desired consistency is reached. If storing for future use, mixture will thicken once refrigerated. Use as desired and store any excess. It will keep in the refrigerator for at least to weeks.

Enjoy!

*Lemon Puree:

This is very easy and the quantity depends on the amount of lemons. I will use amounts based on how much I can fit in my blender at one time.

Ingredients:

• 6 Organic Lemons
• 6 oz Organic Coconut Water

Instructions:

• Cut lemons into quarters and place in blender. Add coconut water (1 oz for each lemon). Blend until smooth. Add filtered water, if needed, to reach desired consistency. Pour puree into jars. Refrigerate one jar and place remaining in the freezer. It keeps for weeks in the refrigerator and months (maybe years) in the freezer.

Nutritional and Healing Benefits:

Cashews:

• Protein, Fiber, Copper, Magnesium, Manganese, Zinc, Phosphorus, Iron, Selenium, Thiamine, Vitamin K, Vitamin B6.
• Those who ate two or more servings per week of tree nuts — such as almonds, walnuts, hazelnuts, cashews and pecans — were 46 percent less likely to have the cancer return and had a 57 percent reduction in mortality.

Himalayan Black Salt:

• Calcium, Potassium, Magnesium, 80% Trace Minerals.
• Many people are confident that black salt can provide anti-cancer benefits, due to its anti-inflammatory properties.

Whole Lemon:

• Calcium, Iron, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C, Folate, Choline, Vitamin A, Lutein + Zeaxanthin.
• In test-tube studies, many compounds from lemons have killed cancer cells.