I love how veganism is turning my once least favorite foods, into my faves. Hated, hated, HATED mayo my entire life. Wouldn’t touch pasta salad, wouldn’t top it on a sandwich, wouldn’t go near the stuff. It completely grossed me out, and I haven’t even experimented with veganaise (also because it’s a whopping $8 a bottle). That being said, I really did want to try to make my own version, and this recipe…it is the best thing I’ve had in a while. The consistency is beyond perfect and the creaminess is indescribable. These wraps are unreal and even though I was full after the first one, I couldn’t stop eating it!
5 whole wheat burrito wraps
3 cups chopped Romaine
1 1/2 cups chopped green apple (about 1 large green apple)
1 cup chopped red onion
1 cup chopped pecans
1 cup chopped celery
1 cup raisins
2 tbsp fresh minced parsley
MAYO
1 cup raw cashews, soaked for 2 hours
1/2 cup water
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp poppyseeds
1 tsp Dijon mustard
1 tsp apple cider vinegar
1/2 tsp sea salt
- Toss together all salad ingredients
- For the mayo, pulse cashews and water in a blender for 1 minute
- SLOWLY, add in olive oil and blend until very creamy
- Add lemon juice, mustard, vinegar and salt and continue blending for a minute more, until thinner
- Remove from blender and stir in poppyseeds
- Toss salad ingredients with mayo and fold into burritos
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