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.
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.
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.
Magic bullet blender (this is what I used), high-speed blender, regular blender, or immersion blender
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.
Vegan Lemon Mayo with Creamy Cahshews
- 1 high-speed blender
- 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.
- 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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