cashew mayo

Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad or dressings.

Vegan Mayo

raw cashews

lemon juice (| about 1 large lemon juiced)

apple cider vinegar

salt

water

Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.

Drain the cashews, discard the water and add them to a high powered blender. Now add the lemon juice, apple cider vinegar, salt and 3/4 cup fresh water. Blend until very smooth.

Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches.&nbsp;

<em>Forget store-bought, make your own Vegan Mayo using this easy recipe! It's Oil-Free, Healthy, and has both Nut-Free and Soy-Free Options.</em>

Easy Vegan Mayo Recipe 

Lemon

tsp Distilled White Vinegar

tsp Nutritional Yeast

Dijon Mustard

tsp Salt

water (for the Cashew version ONLY)

tsp White Sugar (for the Tofu version ONLY)

Remove the Silken Tofu from its package, removing as much water as possible. Cut the Tofu into cubes and carefully place them onto a dry and clean dish towel. Let the Tofu sit on the towel for 5-10 minutes, to absorb extra moisture.

Add the Silken Tofu Cubes, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, Sugar, and Salt to a high-speed blender. Blend for 45 seconds, or until everything is well incorporated.

Transfer the mixture to a glass jar or sealable container, and store in the fridge for up to 10 days.

For the Tofu Mayo:

Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.

Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe

Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)

Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.

For the Cashew Mayo:

I found this recipe too salty, but really tasty otherwise.

Amazing! I made both recipes and they were both great. My boyfriend and I (both massive mayonnaise lovers) agreed that the cashew was more similar in both taste and consistency to storebought mayo. I have to say, literally eating mayo by the spoonful has never tasted so guilt-free!

Just made the cashew version to make Cole slaw with. It turned out delicious!! I definitely will be making again.

This is the second recipie we have tried from you. The first was the vegan nacho cheese.  My wife deeharders@aol.com and i think this Mayo recipie has more flavor than others we have tried. Do you have an alfredo sauce?

I made the silken tofu version of this for a very skeptical Ukrainian friend who uses full-fat traditional mayonnaises for her signature potato salad. After tasting it her eyes lit up. We both agreed that it tastes just like mayonnaise, even when substituting 1/8 t. stevia for the sugar to accommodate her diabetic diet. We put it into a recipe calculator, and, when compared to just 2 tablespoons of traditional mayonnaise, this entire recipe has less calories, half the fat, and 100% less cholesterol. We used this as a base for tartar sauce, and it was great. My friend's excited to start making her potato salad with your vegan mayo now, too. Thanks so much for this easy, delicious recipe!

Loved the tofu version!  Used 8oz like the recipe called for and only ended up with about 3/4 cup of mayo so will double the recipe next time.

The tofu version is perfect to use in any other recipe that calls for vegan mayo. I use it to make a cafe rio knockoff dressing and the added ingredients erase any of the tofu taste that might still be left over.

I have made this recipe at least 5 times and I just love it! I always change up recipes, and with this one I use both cashews (around 10 of them) and tofu (Trader Joe's sprouted small container tofu). Also instead of white vinegar, I use apple cider vinegar and I just eyeball the rest of the ingredients. It's a great oil free and healthy alternative to vegan mayo!

Great recipe and simple instructions! Yesterday I made tofu mayo and now it's my new favorite. This natural home-made product is definitely better than the ones full of chemical. So thank you for this post!

I’m not seeing a measure for sugar for the tofu version.  Could you please tell me how much?  I made the tofu version last night and, aside from lacking that hint of sweetness, it is fantastic!  Many thanks!!

Hi, I am curious what blender did you use to make this vegan mayo with the quantity of the ingredients specified? Mine just doesn't blend smooth enough, well it take some effort to get there. So want to know what you used. Thanks.

You are really awesome , I follow most of your recipes .. Thank You so much for your efforts and Creative ideas :) .

Madhu.

Loved this! I used it in your chickpea salad sandwiches, and it was so great! I used the cashew version.

What can I say? Perfection. I don't know how to thank you enough for sharing this AMAZING recipe! I was craving and missing mayo and came across this recipe. Decided to give it a go without much expectations and it blew my mind. I am currently obsessed with this mayo. Doing a double batch as we speak, because it does not last very long in the fridge! At the moment I love to use it as a dipping sauce for my falafels. It's so creamy, so delicious! :)

I am NOT a fan of "traditional" mayo at all, so much so, I never really bought it prior to becoming a vegan. However, since becoming a vegan, I decided to try this vegan (cashew based) recipe so that I can use it to make things like chickpea salad sandwiches, vegan "egg" salad sandwiches, vegan "tuna" salad, vegan potato salad, etc. This vegan (cashew based) mayo is by far THE BEST mayo I have ever tasted! It is so delicious I found myself eating spoonfuls of it...it's that good! However, I must say this... I followed the recipe exactly for the cashew version and had to end up slightly tweaking it because it was way too salty. Since the recipe did not specify what type of salt to use, I used my "go to" which is pink Himalayan salt. Three quarters of a teaspoon of that made this may way too salty. In order to dilute some of the saltiness, I added a little bit more water, which actually worked out perfectly because the 1/3 cup of water, which is what the recipe called for, was not enough to make the mayo really smooth (atleast not for me). So with the addition of the extra water I was able to dilute the overpowering saltiness, while getting that extra creamy consistency that mayo should have. So I give this recipe 5 stars and two thumbs up because it tastes better than any store bought mayo (including the vegan varieties like Veganaise) out there!

Hi Catlin,
I made your cashew mayo and it was amazing!  I tweaked the recipe a little as I found that it needed more flavour for my taste, so I added a few cloves of garlic and then to 1/2 the recipe I added sriracha for some spicy mayo which was AMAZING!  Thanks for the basic recipe.  Love it!!!

Amazing! Made the tofu version and was surprised how tasty it was with so little seasoning :-) although I confess to adding a touch more nutritional yeast! thank you ☺️

I decided to experiment and used sprouted extra firm tofu. It blended quite well in my ninja bullet. I had to add about 1/3 cup water to get the consistency of mayo. On its own it tastes mildly of tofu but added to something else (like chickpea salad sandwich) you can't taste the tofu at all! Great consistency. Thank you for the healthier version of mayo!

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!!!

A creamy macaroni salad that&#39;s just as delicious as the classic, but made with healthier whole food plant-based ingredients! A crowd-pleasing summer side dish and great for potlucks.

Vegan Macaroni Salad (Oil-Free!)

elbow noodles (gluten-free if desired)

celery

red bell pepper

red onion

dill

pickle relish

Cashew Mayo

Tbsp. apple cider vinegar

Tbsp. maple syrup

Dijon mustard

salt (or less to taste)

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Meanwhile, dice celery and roasted pepper. Finely dice onion. Chop dill. Place in a large mixing bowl with the relish.

Make the dressing: Place all dressing ingredients in a small bowl. Stir well to combine.

When pasta is done cooking, drain and rinse. Immediately add to bowl with veggies. Add dressing and toss well. Serve immediately or chill for an hour to let flavors combine further.

THIS IS SOOOO good. I used brown rice noodles and added a bit more relish then is probably reasonable lol. Thank you!

Top 4 cashew mayo recipes from across the web

The most viewed cashew mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Mayo

Easy Vegan Mayo Recipe

Vegan Mayo (Oil-Free)

Vegan Macaroni Salad (Oil-Free!)

Top 4 cashew mayo recipes from across the web

The most viewed cashew mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mayo

Easy Vegan Mayo Recipe

Vegan Mayo (Oil-Free)

Vegan Macaroni Salad (Oil-Free!)

The most viewed cashew mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine