¾ cup raw cashew pieces, soaked for 30 min-3 hours, drained
1/3 cup pure water
1/8 cup fresh lemon juice
1 ½ T. raw apple cider vinegar
1 T. organic brown rice syrup OR 2 soft pitted Medjool dates
½ tsp. Real Salt
¼ tsp coconut aminos
¼ tsp. garlic powder (optional)
1/8 cup flax oil (all olive oil may be substituted)
1/8 cup Bariani Olive Oil

Combine all ingredients except the oils in blender. Blend until smooth. Slowly pour each oil through the chute at the top of the blender while the blender is running. Place in glass jar or tightly covered container and chill before using. Mayonnaise will keep for at least a week.