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!
Servings: 8 servings
Ingredients
- 1 cup raw cashews soaked
- ⅓ to ½ cup water
- 1 to 2 Tablespoon freshly squeezed lemon juice
- ¾ teaspoon Himalayan pink salt or to taste
- ⅓ teaspoon ground mustard seed
- ⅓ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- 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.
Notes
- A high-speed blender will work but it requires extra blend time and constant stopping and scraping down of the sides until it reaches a smooth and creamy texture.
- Ground mustard can be replaced with up to 1 teaspoon of 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, the cashews can be soaked in a covered bowl of room-temperature 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 scant ¾ teaspoon 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 I recommend using a level ¾ teaspoon.
Nutrition
Serving: 2Tablespoons | Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 6mg | Sugar: 1g
