Soak a large handful of cashew nuts overnight in water.
The next day, drain the cashews and pop them in a blender with a little Himalayan pink sea salt, some fresh lemon juice, garlic and any herbs you like and blend. If it's a little too thick add small amounts of water until it has a mayonnaise-like consistency.
I enjoy this mayo spread on a multigrain toast with sliced cucumbers or avocado (if in season). If you like spicy food, give your mayo a kick with some fresh chilis and lime juice.