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.
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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
Cashews can be soaked for 20 minutes and up to 12 hours. For a 20 minute soak I recommend adding boiling water to fully cover the cashews and accelerate the softening process. 2-4 hours with room temperature water will also do the trick. If you plan to soak over night, I suggest refrigerating the soaking cashews to maintain freshness.
If you've added too much liquid and the mayo is too thin, add nutritional yeast one teaspoon at a time until desired thickness. It will add a little cheesy flavor but will not overpower the vegetarian mayonnaise. Alternatively, you could soak more cashews and blend them into the mayo to thicken.
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.
Recipe
Vegan Lemon Mayo with Creamy Cahshews
Equipment
- 1 high-speed blender
Ingredients
- 1 cup (140 grams) raw cashews, soaked and drained
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ cup filtered water (more as needed)
- ½ teaspoon fine sea salt
- Optional add-in ideas: lemon zest, garlic powder, onion powder, chipotle powder, cayenne pepper, dijon mustard, apple cider vinegar.
Instructions
- Cashews should be soaked for a minimum of 20 minutes in boiling water or 2-4 hours in room temperature water. They can be soaked for up to 12 hours but I recommend refrigerating the soaking cashews. Drain before using.
- Add cashews, lemon juice, filtered water, garlic and salt to a blender or in a large bowl if using an immersion blender. Blend until completely smooth. Add extra water as need to reach desired consistency.
- Use immediately or refrigerate until needed.
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