Creamy, thick, rich and wholesome vegan cashew mayo that's super easy to make and a dairy-free alternative to traditional mayonnaise. Tangy and smooth this oil-free, egg-free, dairy-free vegan mayonnaise goes on everything!
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Enjoy the freshness of homemade vegan cashew mayo on this garbanzo bean veggie burger recipe. It's creamy, tangy, versatile, and so much better than regular mayo. This mayo has no egg yolks, taking just minutes to whip up.
This perfect easy mayo alternative to store-bought vegan mayo has a creamy texture and tangy flavor you'll love. With only 3 ingredients plus salt, and a high-speed blender, you'll find the perfect blend of simplicity and taste.
Make it a go-to for sandwiches, potato salad, salad dressings, and dipping sauce, similar to this cauliflower cream sauce.
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Why You'll Love This Recipe
- Achieve the creamy texture you crave with this plant-based vegan mayonnaise.
- Just a minimal quick-soak-method of 20 minutes in hot water, and only 5 minutes to blend.
- From potato salad or macaroni salad, to sandwich spread, this mayo elevates every dish with its tangy and rich flavor, far better than many classic mayonnaise or store-bought mayo.
- Say goodbye to store-bought mayo laden with preservatives and hello to a wholesome egg-free, dairy-free, oil free, and soy free homemade vegan mayo.
Recipe Ingredients
You'll need the following ingredients to make this lemon cashew mayonnaise recipe:
Ingredient Notes:
- Raw cashews forms the neutral-flavored base for creamy texture, with soaked and plumped cashews.
- Fresh lemon juice adds tang and brightness. Adding the zest of the lemon will make the mayo more lemony.
- Garlic provides a peppery, savory depth of flavor.
- Fine sea salt: enhances flavor.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Garlic can be swapped with a tablespoon of apple cider vinegar for more tartness. Reduce water by one tablespoon when blending.
- Swap fine sea salt for kala namek, also known as black salt, which has an egg-like odor and taste to give you that eggy flavor you'd find in store-bought varieties.
- Use lemon zest, garlic powder, onion powder, or dijon mustard in your homemade vegan mayo recipe to customize flavors in a different way.
- Sprinkle in your favorite herbs or spices, or add heat with cayenne pepper or hot sauce for a spicy vegan mayo.
How to Soak Cashews
- Quick method: Soak raw cashews in a heat-proof bowl in boiling water for a minimum of 20 minutes. Drain cashew nuts before using.
- Average time: Soak the cup of raw cashews in room temperature water for 2-4 hours. A longer soak produces a creamier effect when blended.
- Overnight: if soaking for up to 12 hours, cover and refrigerate to maintain freshness. Drain and rinse before using.
How to Make Vegan Mayonnaise With Cashews
- Step 1: Add soaked and drained cashews, lemon juice, filtered water, garlic and sea salt to a regular blender or magic bullet.
- Step 2: Blend until completely smooth. Add extra water as need to reach desired consistency.
Optional add-in ideas: a dash of lemon zest, garlic powder, onion powder, chipotle powder, cayenne pepper, dijon mustard, or apple cider vinegar for a tangy vegan mayo.
Expert Tips
- 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.
- The cashew mayonnaise will thicken while refrigerated and may need to be thinned further when ready to use.
Common Questions
If the mayo is too thin add nutritional yeast, one teaspoon at a time, until desired thickness. It will add a little cheesy flavor without overpowering the mayonnaise. Or blend more soaked cashews into the mayo to thicken. Resting in the refrigerator for a few hours or overnight will also thicken this vegan mayonnaise.
Serving Suggestions
This homemade vegan cashew mayo recipe is made with simple ingredients and can be served anywhere you'd normally enjoy store-bought vegan mayo:
- As a condiment: Slather vegan mayo on your chickpea veggie burgers, cassava tortilla wraps, and sandwiches for an extra layer of creaminess.
- As a dressing: Give your salads a healthy makeover by using this vegan mayo as a dressing. Try it in a refreshing potato salad, pasta salad, creamy coleslaw, or as a base in your favorite salad dressing.
- As a dipping sauce: Elevate your snack game by pairing this homemade vegan mayonnaise with crispy sweet potato fries, crispy smashed potatoes, or sriracha roasted cauliflower.
Storage Tips
- Refrigerator: Refrigerate in an airtight container, like mason jars, for up to a week, adjusting consistency with water or extra lemon juice as needed.
More Creamy Vegan Mayo Serving Ideas
📖 Recipe
Easy Vegan Cashew Mayo
Equipment
- 1 high-speed blender regular blender, or magic bullet
Ingredients
- 1 ¼ cup (160 grams) raw cashews, soaked and drained
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ cup (118 grams) 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
How to Soak Cashews
- Quick method: Soak raw cashews in a heat-proof bowl in boiling water for a minimum of 20 minutes. Drain cashew nuts before using.Average time: Soak the cup of raw cashews in room temperature water for 2-4 hours. A longer soak produces a creamier effect when blended.Overnight: if soaking for up to 12 hours, cover and refrigerate to maintain freshness. Drain and rinse before using.
Vegan Cashew Mayonnaise
- Add soaked and drained cashews, lemon juice, filtered water, garlic and sea salt to a blender. Blend until completely smooth. Add extra lemon juice or water as need to reach desired consistency.1 ¼ cup 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
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Notes
- 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.
- Refrigerate in an airtight container, like mason jars, for up to a week, adjusting consistency with water or extra lemon juice as needed.
Mia L says
Vegan mayo is so hard to master but this recipe blew me away! The consistency of this cashew mayo was very creamy and had an amazing tangy flavour. Still can't believe how easy this was to make!
Jacqui Wilson says
Hi Mia,
I'm glad you enjoyed the mayo. We use it all the time!