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.
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-based mayo over any store-bought vegan mayo.
If you enjoyed this recipe you may also enjoy one of these:
• • •
We’d love to hear from you!
If you loved this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below. Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook, and Instagram.
Homemade Vegan Mayo
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!
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
- Add everything to a NutriBullet or equivalent.
- Blend until the cashews are smooth. 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.
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1 TablespoonAmount 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
Nathan
Nathan
Where you get your protein
Nathan
Where you get your protein