This vegan mayo is an oil-free version of our popular vegan mayonnaise recipe. It requires just 4 ingredients and a blender. It's low in fat, so creamy and tastes amazing!

Vegan Mayo (Oil-Free)

raw unsalted cashews (150 g)

water (125 ml)

apple cider vinegar or lemon juice

tsp sea salt

Soak cashews in hot water for at least 20 minutes or in warm water overnight.

Drain and rinse the cashews and add them to a blender with the rest of the ingredients. Blend until smooth.

You can serve it immediately, although I prefer to eat it cold.

Keep the mayo in a sealed container in the fridge for up to 5 days.

I'm giving this recipe 4 stars because it is remarkably simple.  Other vegan recipes I've tried are such long complicated processes that I just suck it up and pay $8 for a jar.
As is, this mayo turned out  too salty and a little runny (so I added an extra 1/4 cup cashews just because I'd soaked too many).  It also lacked that lemony tang I like (although it smelled right).  These issues could easily be fixed.  Next time I will omit the salt or reduce to 1/4 teaspoon.  I will reduce the 1/2 cup water to 1/4 cup, add 1/4 cup lemon juice and 2 teaspoons organic apple cider vinegar. So that's only a reduction of 2 tsp. of liquid, but will be more flavorful.  I'm not sure if the extra cashews will be necessary or not next time.
Overall this has the potential to be a great mayo, and the alterations are just in proportions and don't add any extra work or different ingredients.

Hi iodine! I made the mayo and mine turned out nice and thick! Finally a mayo we all liked! Already added to my recipe book :) Thank you for a great recipe!!!

Excellent recipe.  So easy to make.  Of course I tweaked it with ground black pepper, mustard, onion and garlic powder.  Creamy and lovely in a coleslaw.

Thank You ! Thank You ! Thank You for such a simple and delicious recipe for fat-free mayo.  It is Sunday night and as I was planning lunches, I realized I had no mayo type "dressing" for my tempeh 'bacon"/tomato/kale sandwiches.  Exhausted and in no frame of mind to mess up the freshly cleaned kitchen - I went online and serendipity brought me to this post.  I followed the recipe using the lemon juice option and left out the salt because the tempeh marinade covered that.  After blending I took a taste - then another - then another .... YUM.  But to keep the non-vegans happy, I added a tiny pinch (a very tiny pinch) of date sugar and gave it another good blend.  Now I am excited for lunch at the office tomorrow to bite into my sandwich.  Appreciate you posting the recipe.  It is a keeper in this household going forward.

Made this as part of filling for my maki rolls and to mix with my vegan crab meat for my California rolls. Delicious and simple vegan mayo recipes. Often, the fewer ingredients the better! Many thanks, Iosune

Love this easy and tasty recipe! I used apple cider vinegar and a teeny bit of lemon juice. I made it to use in my vegan revamp of our fave chicken salad. Sooo good!

I have made many "vegan" mayo recipes.  None …..prior to this one tasted exactly like mayo (if you closed your eyes and did not know how it was made). I cannot thank you enough for developing an easy, delicious mayo recipe.  And how very simple !!!! You are saving the lives of many of us that feel that mayo is one of the foods at the top of a food pyramid.  Thank you.

Just what I needed for a vegan oil free mayo to use to make our Cesar dressing. The store bought stuff is so full of oil and this tasted just as good! Much healthier. And so easy to make!

Just made your vegan, oil-free mayo for potato salad and coleslaw.
I have made several and this one is the star!  I won't be making any other than this one! Thank you for sharing this recipe!  Love it!!!

vegan mayo (oil-free)

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Cost: $20.26 /serving

Author : Simple Vegan Blog

Ingredients

Instructions

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