Easy Vegan Cashew Mayo with Lemon

Creamy, thick, rich and wholesome vegan cashew mayo that's super easy to make and a healthier alternative to traditional mayonnaise. Tangy and smooth this oil-free, egg-free, dairy-free mayo goes on everything!

Why you'll love this raw vegan mayonnaise with cashews

• Egg-free, dairy-free, oil free healthy plant-based homemade vegan mayo.
• Once the cashews are soaked it takes only 5 minutes to make!
• This cashew mayonnaise is lower in calories and saturated fats than many classic mayonnaise or store-bought vegan mayo.
• Cashews have a neutral flavor and can be whipped up to a creamy texture that makes this plant-based mayo completely versitile.
• The cashew mayo can be blended with a magic bullet blender, high-speed blender or hand-held immersion blender.
• It will thicken while refrigerated and may need to be thinned further when ready to use.

Serve as a topping on some vegan chickpea veggie burgers or these white fish tacos.

Jump to:

• Why you'll love this raw vegan mayonnaise with cashews
• Noteworthy ingredients and substitutions
• How to make raw plant-based mayonnaise
• Tips, tricks and variations
• FAQs
• Equipment
• Storage
• Recipe

Noteworthy ingredients and substitutions

• Raw cashews: make the perfect base for this vegan mayonnaise. They have a neutral flavor which makes them suitable for adding a variation of flavors. They also blend very creamy after being soaked and plumped.
• Fresh lemon juice: adds a bit of tang and brightness. Adding the zest of the lemon will make the mayo more lemony.
• Garlic: gives the vegan mayonnaise a peppery, savory depth of flavor. You can substitute a tablespoon of apple cider vinegar if you prefer a more tart flavor. Reduce the water by one tablespoon when blending and adjust to thin if needed.

see recipe card for all ingredients and quantities

How to make raw plant-based mayonnaise

Soak: Raw cashews should be soaked in a heat-proof bowl for a minimum of 20 minutes in boiling water for the quickest outcome. 2-4 hours in room temperature water may produce a creamier effect when blended. The longer the better but if soaking for up to 12 hours I recommend refrigerating the soaking cashews. Drain before using.

Clean eating tip: If the soaking water becomes gel-like or slimy, the cashews have been soaking for too long and should be discarded.

Blend: Add cashews, lemon juice, filtered water, garlic and salt to a blender or in a large bowl with an immersion blender. Blend until completely smooth. Add extra water as need to reach desired consistency. 

Optional add-in ideas: lemon zest, garlic powder, onion powder, chipotle powder, cayenne pepper, dijon mustard, or apple cider vinegar for a tangy vegan mayo.

Tips, tricks and variations

• If you prefer a thicker mayo, add your liquids slowly, a little at a time, until the homemade mayo has reached your desired consistency.
• Make sure to soak the cashews for a minimum of 20 minutes and up to 12 hours. The longer they soak, the smoother and creamier they will blend.
• The longer you blend, the more airy and whipped the cashew mayo will become.
• This vegan cashew mayo recipe is super versitle. Change up the flavors by adding your favorite herbs or spices. Bring up the heat with some cayenne pepper or a little garlic power to make it more savory. A dollup of dijon mustard will add a little extra tang.
• Serve as a creamy dip or dressing with crunchy vegetables, in a sandwich or gluten-free wrap or added to a salad or bowl as a creamy topping. The perfect vegan condiment.
• If you prefer a spicy cashew mayo, add a ¼ teaspoon of cayenne pepper and a grind or two of black pepper.

FAQs

Equipment

Magic bullet blender (this is what I used), high-speed blender, regular blender, or immersion blender

Storage

Vegan cashew mayo can be refrigerated for up to a week. It may thicken as it sits and may need to be thinned slightly with additional filtered water or lemon juice.

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Recipe