Need a new sandwich spread or burger condiment? This flavorful homemade vegan mayo is the perfect option! It’s oil-free, 6 simple ingredients, and can be made within minutes!

 

This isn’t your typical oily mayonnaise recipe. This vegan mayo is made with cashews and perfectly seasoned for a rich and creamy spread. You’ll want to slather it on all your sandwiches!

But don’t stop at sandwiches!

 

 

What can I eat with cashew vegan mayo?

Cashew mayo is the perfect condiment. Use it as a sandwich spread, on burgers, as a dip, or as a mayonnaise replacement in your favorite recipes.

Or try it in:

• Apple walnut chickpea salad
• Classic vegan potato salad
• Vegan “chicken” salad (recipe coming soon)
• Coleslaw

 

 

How does it compare to store-bought vegan mayo?

The first ingredient in store-bought vegan mayo is usually vegetable oil. Since I try to keep my added-oil intake to a minimum I feel it’s unnecessary in a sandwich spread.

But I also don’t want to eat a dry sandwich.

So my solution was cashews because they are great for all things creamy! They’re perfect for dressings (Creamy BBQ Ranch ..YUM!), sauces, condiments (vegan In-N-Out spread), vegan cheeses, and more!

As far as flavor, my family and I definitely prefer this cashew mayo over any store bought vegan mayo.

 

 

 

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Homemade Vegan Mayo

Yield: About 1 cup of mayo

Prep Time: 10 minutes

Total Time: 10 minutes

This flavorful homemade vegan mayo is perfect sandwiches, burgers, salads and more! It’s oil-free, 6 simple ingredients, and can be made within minutes!

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Ingredients

• 1 cup raw cashews, soaked
• 1/3-1/2 cup water
• 3 teaspoons fresh lemon juice
• 3/4 teaspoon Himalayan pink salt
• 1/3 teaspoon ground mustard seed
• 1/3 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Add everything to a NutriBullet or equivalent. 
2. Blend until the cashews are smooth. Taste and adjust seasonings if needed. The mayo will thicken up as it sets in the refrigerator.
3. Store in an airtight jar in the refrigerator. Use within 4-6 days.

Notes

• A high-speed blender will work but it requires extra blend time and constant stoping and scraping down of the sides until it reaches a smooth and creamy texture.
• Ground mustard can be replaced with up to 1 teaspoon dijon mustard.
• To soak the cashews- Boil 1-2 cups of water. Turn off the heat and add the cashews. Allow them to soak for 15-20 minutes or until softened. Drain and rinse. Alternatively, you can soak the cashews in a bowl of room temp water on the counter overnight.
• For the water, use 1/3 to 1/2 cup depending on how thick you like your mayo.
• For the salt, I find a level 3/4 teaspoon to be perfect for this recipe, but you can lessen it to 2/3 teaspoon and add more to taste. If you are using it for my vegan potato salad (recipe coming soon) I definitely recommend using a level 3/4 teaspoon.

Recommended Products

• 
  NutriBullet High-Speed Blender

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Nutrition Information:

Yield: 16 Serving Size: 1 Tablespoon
Amount Per Serving: Calories: 46 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 1g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

Blender Tip:  A high-speed blender will work, but it takes A LOT of stopping and scraping down the sides. Since the mayo is thick the blender has a harder time processing it. You can add more water to help blend the cashews smoothly, but you’ll end up with a thinner mayo if you don’t mind.