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 vegan mayonnaise goes on everything!
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Enjoy the freshness of homemade Vegan Cashew Mayo—creamy, tangy, and versatile, and so much better than regular mayo. This mayo has no egg yolks, and is a healthier alternative to traditional mayonnaise, taking just minutes to whip up.
The perfect easy mayo alternative to store-bought vegan mayo, this recipe 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, dipping sauce, and more!
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Why You'll Love This Recipe
- Creamy texture: achieve the creamy consistency you crave with this plant-based vegan mayonnaise.
- Quick soak method: with a minimal 20-minute soak in hot water, blending this mayo is ready in only 5 minutes, perfect for your busy lifestyle.
- Versatile & flavorful: from potato salad or macaroni salad, to sandwich spread, this mayo elevates every dish with its tangy and rich flavor, and it's lower in calories than many classic mayonnaise or store-bought mayo.
- Preservative-free: 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.
Serve as a topping on some vegan chickpea veggie burgers or these white fish tacos. I also love using it as a dip for crispy smashed potatoes and sriracha roasted cauliflower.
Recipe Ingredients
You'll need the following ingredients to make this lemon cashew mayonnaise recipe:
Ingredient Notes:
- Raw cashews: 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.
- Filtered water: adjust for desired consistency.
- 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.
Freshness tip: If the soaking water becomes gel-like or slimy, the cashews have been soaking for too long and should be discarded.
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.
How to Serve Vegan Mayonnaise?
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, 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 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
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.
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
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
Hi Mia,
I'm glad you enjoyed the mayo. We use it all the time!