Put all ingredients into a blender and purée until smooth.
Refrigerate the mayo to thicken. You can use right away but it won't be as thick.
Serve!
Notes
For the mayo:
If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
This makes 1 cup, serving size is 2 tablespoons.
Nutrition facts are for the mayo only
To make the Fall Harvest Burrito from my cookbook:
Thyme Rice1 cup (210 g) uncooked brown rice (see notes)13⁄4 cups (414 ml) low-sodium veggie broth (see notes)1 tablespoon (2 g) dried thyme 3⁄4 teaspoon sea salt (see notes)Veggie Bake2 cups (360 g) chopped butternut squash1⁄2 cup (120 g) chopped shallots 3⁄4 teaspoon sea saltLow-sodium veggie broth (about 1⁄2 cup [118 ml]) or drizzle of oil, plus more for roasting3 cups (1 kg) shaved or sliced Brussels sprouts, divided1 cup (180 g) peeled and chopped apples1⁄4 cup (28 g) pistachiosRaspberry Mayo1⁄2 cup (118 ml) Vegan Mayo2 tablespoon (30 g) raspberry jelly or jamTo serve4 to 5 tortillas
Preheat the oven to 400°F (204°C).Place the rice, broth, thyme and salt in a small pot and mix well. Bring it to a rapid boil. Reduce the heat, cover and simmer for about 30 minutes or until the liquid has evaporated. Remove the pot from the heat, let it stand for 5 minutes and then fluff the rice with a fork.Mix together the butternut squash, shallots, salt and broth, and bake for about 15 minutes. Remove it from the oven and add 2 cups (680 g) Brussels sprouts, apples, pistachios and the rest of the broth if needed. Using a spatula, mix everything together well. Bake it for 30 minutes or until the squash is browning at the edges. When it’s done, put it into a bowl with the reserved cup (340 g) of raw shaved brussels sprouts and mix well.While the veggie bake is cooking, make the raspberry mayo by mixing the mayo and raspberry jelly together in a small bowl. Set it aside for serving.Serve in tortillas with raspberry mayo. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.Notes:
I like my rice on the al dente side, so when cooking you may need to add another ¼ cup (60 ml) of broth and cook for an extra 5 minutes if you prefer it well done.
The rice isn’t overly salty. The other parts of this burrito have plenty of salt, so I keep the rice on the milder side.
You can use water instead of broth for the rice, but the broth adds great flavor. You may need to adjust the amount of salt if you don’t use broth.
This makes 4-5 burritos.
Kids:
This can be served as a bowl if folding a burrito is too hard!