Probiotic cashew mayo - plus a chicken & quinoa salad

Inspired by a recent trip to Planet Organic, this probiotic cashew mayo is nothing short of being a genius condiment.
It adds the kind of creamy and mildly acidic flavour that complements a wide variety of dishes very well.
Whilst it may sound out of the ordinary, blending cashews into a mayo foregoes the need for the addition of preservatives and added chemicals that commercial mayos are loaded with. 
It's a pretty easy to make and doesn't need to be constantly kept in the fridge, alas it's a perfectly transportable lunch ingredient.
The addition of raw apple cider vinegar means this cashew mayo comes with the added benefit of being "probiotic".
Probiotics are simply live bacteria and yeasts that are good for health, in particular, they boost the digestive system.
Raw fermented products such as apple cider vinegar, yoghurts, sauerkraut and now this mayo are good sources.

Ingredients for the probiotic cashew mayo
100g cashews, soaked in water for a couple of hours or overnight
125ml water
50ml extra virgin olive oil
1 tbsp raw apple cider vinegar
1 tsp wholegrain mustard
1/4 tsp sea salt
Freshly ground black pepper to season

Drain the cashews. 
Put all of the ingredients in a blender and blend until completely smooth.
Check the taste and season with more sea salt and freshly ground black pepper if required.


Chicken and quinoa salad
To make the salad, shred 1 poached chicken breast.
Put the chicken on a plate with a mix of greens such as sliced sugar snap peas, blanched asparagus and rocket.
Add 120g of cooked quinoa and drizzle liberally with the cashew mayo.