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 soaked 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 homemade vegan mayo?
This mayo recipe 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:
How does it compare to store-bought brands?
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.
As far as flavor, my family and I definitely prefer this cashew-based mayo over any store-bought vegan mayo.
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- Add everything to a NutriBullet, high-speed blender, or equivalent.
- Blend until the cashews are smooth and creamy. Taste and adjust seasonings if needed. The mayo will thicken up as it sets in the refrigerator.
- Store in an airtight jar in the refrigerator. Use within 4-6 days.
- 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 ⅓ to ½ cup depending on how thick you like your mayo.
- For the salt, I find a level ¾ teaspoon to be perfect for this recipe, but you can lessen it to ⅔ 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 ¾ teaspoon.
Nutrition Information:Yield: 16 Serving Size: 1 Tablespoon
Amount Per Serving: Calories: 46Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**