MAYONNAISE
Paneer - 50 gm
Cashewnut - 10
Lemon - 1/4 t spoon
Garlic - 2
Pepper Powder - 1/4 t spoon
Soak cashews for 1/2 an hour.
Grind together paneer, cashews, salt, pepper, lemon juice and garlic in a mixer.
Add 1 tbl spoon water and grind to a fine paste.
Store eggless mayonnaise in an airtight container and refrigerate.
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