One of the first condiments I made from scratch was mayonnaise. I was amazed at how easy it was to make, and I was slightly taken back at how much oil went into it.

Fast forward to the past few years where I've switched to using cashews to make this plant-powered mayonnaise. There's no need for oil thanks to the high fat content found in cashews. Just soak them in water and then add them to a high speed blender with a few other key ingredients, blend until smooth and creamy, and then store in the refrigerator for a week or so.

To make this nut-free, replace the cashews with sunflower seeds. Soak them the same way you would the cashews and then use the same ingredients and steps.

I make this mayonnaise in small batches, usually half the amount of the recipe listed, since I don't use a lot of it. And I use it mostly in recipes that call for mayonnaise, like tuna salad, egg salad, and salad dressings. It's also great when spread on sandwich bread and bagels.