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.
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Recipe
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
- ⅓ to ½ cup water
- 1 to 2 Tablespoon freshly squeezed lemon juice
- ¾ teaspoon Himalayan pink salt
- ⅓ teaspoon ground mustard seed
- ⅓ teaspoon garlic powder
- ¼ 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 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 TablespoonAmount 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.**
Nathan
I've had some decent turnouts where I've used aquafaba and it tasted spot on. Just gets runny when it gets warm which is no good. I had my wife make it once and it flopped, but turned out to be like Marzetti Slaw dressing (which ended up being a win for me. Childhood obsession for some reason) I'm definitely gonna tweak this soon and see what results I get!
Nathan
Yes! Finally! I happened to meander over here while we're searching meal ideas for the week. I've been waiting for this one. I've had mixed success with aquafaba mayo as of late, and found another one or two with ingredients I prefer not to use. Curious to try this one and see how it turns out. Will let you know when I finally do!
Where you get your protein
Yay! I was hoping you’d find it! Can’t wait to hear your thoughts.
Nathan
Alrighty, I finally made it last night on a whim! (To make a ranch recipe really).
I will say, I nailed the consistency quite well! I started with 1/3 cup water and added more each blend cycle. Eventually it got super creamy and looked spot on! I think next time I'll go all in and use 1/2 cup. I found that even with adding a bit each run, it still ended up a bit too thick for my liking. I used it on a sandwich today at work and it spread thick, maybe like a runnier cream cheese. So more water should do the trick for me.
As for flavor...love it! It's so tasty I had to force myself to just not eat gobs of it. My only gripe is that it's not quite as "mayo-y" as I'm used to. It remained quite nutty, even after I added a bit extra lemon juice. Next time, I'll add either quite a bit more lemon juice, and either add or substitute it with ACV. I feel like that might give it the tang I'm used to.
Overall, quite good! It gives me a good base to work off of haha. I love that it looks just like it and tastes similar enough as how you make it. Plus, I feel like it'll keep longer than aquafaba mayo. That spoils and gets spiky within a short time, not to mention runny and weird. Also, it's super easy to make, versus the art of using bean juice and oil and getting it to emulsify correctly with an immersion blender. I'm looking forward to my next batch to see what I can come up with! Thanks for putting this one up!
Where you get your protein
Yay! I’m glad you loved the recipe, Nathan! When I tested a mayo recipe using aquafaba I wasn’t pleased with the results either. The cashew based mayo has a much better flavor and texture to work with. I agree it’s not spot on for mayo, but without egg yolk, oil, and the emulsification process it’s a bit tricky to hit spot on. But I find it to be a great mayo replacement. I love it in chicken salad. And it’s amazing in potato salad too! I’m sure you’ll perfect it to your taste with a little extra lemon juice or ACV. Enjoy!