3/4 cup macadamia oil (or any other oil you like)
3/4 cup almond milk
3 tbsp lemon juice
1 cup cashew nuts
1 1/2 tsp Dijon mustard
2 tsp apple cider vinegar
salt and pepper to taste

(Makes 1 jar)

Combine all the ingredients (except almond milk) in a food processor. If you have time, you can soak cashews for few hours, but it’s not necessary. Slowly add almond milk as processing, until preferred consistency. I used 3/4 cup and the mayo still turned out nice and thick. Spoon the mayo into a jar and store in the fridge. Serve with salad or vegetables