Dips, spreads, sauces Gluten free Healthy Millet

Vegan, healthy millet mayonnaise

Just until few weeks ago I were so sure that the best ingredient on the world is cashew nut!
You can make literally everything from cashews. Marvellous creamy raw vegan cheesecakes, sweet or sour thick sauces, even vegan cheese. They are delicious eaten sauté or added to salads, cakes, ice creams. Cashews are also highly nutritive, full of proteins, vitamins and minerals. It seems that there’s no ingredient which can compete with cashews.

But recently I discover a new features of good, old millet. And I can undoubtedly say that cashews have a real competition. The millet can also be used in many dishes. You can cook wonderful stuffing for pancakes, creamy pudding, flan stuffing and even flan pastry! It’s delicious sweet and in sour way, too.

Millet can be even transformed into creamy, delicate, healthy mayo!



What is more millet mayonnaise has a lot of ways to develop itself. It can be more thick and spicy, perfect for sandwiches. Mild for salads. When we add a few cloves of garlic and more water we can create heavenly good garlic sauce. Searching for white sauce for lazania- you got it! Add Dijon mustard or nutritional yeasts. You can do wahtever you want with this sauce. It’s up to you.
And don’t tell me that millet isn’t as cool as cashews! Millet is also nutritive, but low in calories comparing to cashews. But don’t worry cashews also play a small role in this sauce.

Based on this recipe  

for 200ml cup
about 14 tbsp

¼ cup uncooked millet
1 tbsp cashews*
3 tbsp canola oil
1 tsp granulated garlic
2 tsp rice vinegar
1 ½ tbsp lemon juice
1 tsp ground red pepper
¼ cup +3-5 tbsp hot water**
salt, pepper, sugar

*you can substitute cashews with almonds (without skins)
** how much tbsp of water we add, depedns on consistency we want to get; remember that sauce will thincken during cooling  


Cook ¼ cup of millet in ¾ cup of water (in pot of course). Stir frequently, add more water if needed. Cooking time is: 15-20 minutes.
Add cashews, garlic, vinegar, lemon juice, red pepper, oil and hot water to cooked millet.
How much water we add depend on consistency we want to get. So add water slowly.
Blend until smooth with no lumps. Season with salt, pepper and sugar.
Set aside to cool down. Check the consistency and taste. Add more water, spices, if needed.


Nutritional info:

Whole (200ml):
605 calories
protein: 7,5 g; fat: 48 g; carbohydrates: 36 g, dietary fiber: 2 g;
iron: 2 mg; calcium: 10 mg; zinc: 1,5 mg

1 tbsp:
43 kalories
protein: 0,5 g; fat: 3,4 g; carbohydrates: 2,6 g, dieatry fiber: 0,14 g;
iron: 0,14 mg; calcium: 0,7 mg; zinc: 0,1 mg