plantbased

A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.

Creamy Rich Cashew Mayo

raw cashews

lemon juice

apple cider vinegar

mustard

garlic powder

onion powder

sea salt

water

Soak cashews in hot water for 30 minutes. If you have a high-speed blender, like a Vitamix, soaking is optional. But, it will make the mayo that much creamier.

Add cashews along with all other ingredients to blender and process until smooth and creamy.

Stop and taste test: adding more apple cider vinegar for tanginess; lemon juice for acidity; salt for saltiness; and more water if you want it not so thick.

Blend once more after making final adjustments. Pour into a jar or container and store in fridge until ready to use. It will keep for several days.

How long does this last in refrigerator. Really great 👍

I made this using extra firm silk tofu and did not need to add any water. It is delicious!

Made it tonight and used it to make a healthier version of chicken salad. It was very good, thanks!

Easy peasy lemon squeezy. Made a potato salad with it and I can wait to make this mayo again.

Wow, Linda! Thanks so much for your endorsement and review. I'm so glad you like the mayo. If you wouldn't mind, I'd really appreciate it if you would give it a "start" rating. It helps me and others out. Be blessed and again, THANK YOU!

Can walnuts be substituted for cashews in this recipe?

Just made it this evening using Dijon mustard. It’s wonderful! Can’t wait to try it in various “salads” and sandwiches. Thank you!

Joan, awesome! I'm so glad you liked it. Thanks for reaching out! Blessings.

Simple and delicious. Also a great healthier mayo alternative for non-vegans.

Love this recipe! I had a tough time getting other vegan mayo recipes to come together without an immersion blender, but this was super easy and had a great flavor. I'm a bit of a curry freak so I added curry powder to one of my batches - fab, fab, fab! 

Thanks again!

Amazing. Tried the tofu variation (didn't have any cashews on hand), added some black salt (kala namak) instead of regular salt and added a tbsp of nutritional yeast for some extra flavor. Turned out amazing. Thanks a ton!!!

It's the best recipe! I love it more than any alternative with oil, I think I make a potato salad just as an excuse to have some of this mayo by the spoonful:)

Just discovered your blog and made this mayo and it was great! I added nutritional yeast to mine, not since it needed it but just because I add it to everything.

Judas Priest----this stuff kicks ass!!! Thanks buddy, for the recipe.
This one is a keeper.

I haven’t made it yet but I love the fact that I have an option to have plant-based mayonnaise thank you for all you do

Tastes great and super easy to make. My mayo still has a bit of texture and doesn't look as smooth and creamy as yours. Is that the blender I'm using or do I need to add a little more liquid? I only used a 1/4 cup ... Thanks so much for sharing this recipe.

Yummy! So happy to have found a vegan mayo recipe I enjoy. I mixed it with chickpeas for lunch. Thanks so much for sharing.

Awesome stuff! Made it exactly as is with out tweaking anything. And only 1 weight watchers point per serving. Thank you!!

Absolutely delicious! I'm in shock, have tried so many vegan mayo recipes in the past and nothing comes anywhere close to this amazing recipe. Genius!

This is my favorite mayo recipe. It also makes a wonderful dip for buffalo cauliflower and I also put it on my baked potato instead of sour cream. I love it!!!

This is excellent! I just made it to use with my eggless egg salad.

I love this mayo!! Thank you! I also love how I already have all ingredients for your recipes, I don’t have to go out &amp; get stuff I’ve never heard of before! This mayo delivers! Creamy, flavorful &amp; simply divine! Super easy to make too! I would never eat dairy/oil based mayo’s ever again!!

I made this in a food processor and it came out good. Not quite as smooth as I had hoped, but that might be because of my food processor? I let the cashews soak for over 1/2 hour, so that isn't the problem. I even added a little extra water hoping that would help. Good flavor!

So great! Made it to make for the coleslaw, but have extra and so glad for it!

I am one of those people who can eat mayonnaise with a spoon. I have been eating vegan mayo because I have not been able to find anything close. I think I can give up the mayo... this stuff is delicious. I was so skeptical but you blew me away. Thank you so much for this recipe and all your amazing recipes.

I love, love, love this recipe!! It is SOOO good!!

Shane, you say it will last several days in the fridge, but I have found it lasts much longer. Mine has lasted at least two months in the fridge and probably would have lasted longer if I had not eaten it all. The consistency and taste at the end of two months was exactly the same as the day I made it I stored it in a sterile mason jar. 

Do love your recipes! You are a whole food plant based recipe genius! Please keep them coming!!!

I am a mayo lover and giving up oil has been the hardest part of a WFBD. I thought I would just have to live without mayo - and macaroni salad, potato salad, and coleslaw.
This cashew mayo is awesome! Thanks so much! I’m saved from a mayo free life!

I have been looking for oil free recipes for some time. The first time I made this recipe, it was too thick. This time I added the extra water and it turned perfectly and tastes great. I made a chickpea mock tuna salad sandwich and the salad tasted better than when I usually make it with store brought vegan mayonnaise. Thank you!

Never been a fan of mayonnaise but this recipe is really good. I could see myself eating a small spoonful lol. I’ve made potato salad, pasta salad and tonight a coleslaw salad. First batch I tripled but forgot to triple water. Way too thick until I added more water. Second batch stayed with single ingredients and used 1/2 cup water. Wasn’t as smooth as first triple batch and thinner than I wanted. So next time will only add water a bit at a time after 1/4 cup. 

Taste reminds me more of a sandwich spread than mayo so I’m happy about that. Thanks for the great vegan recipes. It’s making this lifestyle change easier.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

One of the things that make me happy is the aroma of fresh homemade granola in the making.

Homemade Delicious Granola

gluten-free rolled oats

nuts use

seeds (I

coconut oil

coconut flakes

sugar

organic turmeric powder

organic ginger powder

vanilla extract

cinnamon

almond extract

orange or lemon essence

½ teaspoon anise seeds

nutmeg

cardamom

black pepper (to activate turmeric’s properties)

fine sea salt

Preheat oven to 350ªF (175ºC).

In a large mixing bowl, combine the oats, nuts and seeds, vanilla, essences, sweetener of choice, oil, salt, and cinnamon and mix well.

Pour the granola onto a baking tray and spread it in an even layer.

Bake until lightly golden, about 30-40 mins, stirring halfway.

Let the granola cool completely and top with the dried fruit.

Store the granola in an airtight container at room temperature.

Serve with your preferred vegetable milk and chopped fresh fruit; I usually go for a combination of berries, banana, apple, and pear.

No-bake low-sugar recipe that incorporates two of my fave desserts!

Raw Cheesecake Brownie Cups

medjool dates ((80 g))

tbsp nut/seed butter ((32 g))

oats ((80 g))

cocoa powder ((12 g))

nut milk ((60 g))

(dairy-free) ricotta/cream cheese

almond flour ((28 g))

maple syrup ((42 g))

tsp vanilla extract

oz berries warmed (I used the microwave)

chocolate chips ((75 g))

tsp coconut oil ((5 g))

Grease a regular muffin pan, I used silicone liners.

Blend dates, nut butter, oats, cocoa powder, pinch of salt until meal like.

Add enough nut milk to turn it into a bar dough. Press into muffin pan.

Mix cheese, almond flour, maple syrup, lemon juice, vanilla until smooth. Stir in berries, pour into pan. Freeze 10 minutes.

Melt chocolate with coconut oil and pour on the cups.

Freeze to set 30+ minutes and enjoy!

This high protein recipe contains over 20 grams of protein. These prices are approximately calculated based on common prices.9$ hemp seeds (smallest bag I could find on amazon) 227 grams hemp seeds15 tablespoons 5 servings2 cans of black beans99cents7 servings Cherry tomatoes 3$5 servingsSpinach X 2 bags 8$5 servings 2 medium sweet potatoes 3$25$ total for all food ingredients Divided by 5 servings (approximately) 5 $ PER BOWL

Black Bean Sweet Potato Plant Protein Bowl Recipe

black beans (canned/low sodium)

potatoes

tbsp hemp seeds

spinach (raw)

cherry tomatoes

Bake 1/2 cup sweet potato for approximately 20 minutes or until soft

Try using 1 small sweet potato and cut it into thick “chip” like circles

Use a quality baking pan to avoid using oils of any kind while baking

https://m.youtube.com/watch?v=NWUSYjIXuIE

Wow look at all that protein 🤔 lol

https://anyreasonvegans.com/2018/11/17/black-bean-sweet-potato-plant-protein-bowl-recipe/

www.anyreasonvegans.com

Recipe makes one bakery-style muffin (or two regular).

Single-serving Lemon Poppyseed Muffin

tbsp applesauce ((30 g) sub mashed banana)

tbsp nut milk ((15 g))

tsp sugar ((8 g))

tsp oil ((5 g))

lemon juice and zest

flour ((30 g) gf all purpose if desired)

tsp baking powder

poppy seeds ((3 g))

Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.

Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.

Whisk together flour, and baking powder, pinch of salt.

Combine the two (don’t overmix, only fold).

Fold in poppy seeds.

Transfer to muffin pan and bake 20-25 minutes. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.

Enjoy your fresh muffin!

Mini-batch Banana Bread Muffins

banana mashed ((about 60 g))

tbsp (nut) milk ((15 g))

tsp ground cinnamon

salt

chocolate chips

Preheat oven to 350F and grease.two cavities of a muffin pan.

In a small bowl blend banana, milk, oil, sugar, vanilla.

In a mug whisk together flour, baking powder, cinnamon, salt.

Add dry into wet and combine via folding (don&#039;t overmix). If the batter seems too dry add 1 tsp more milk at a time.

Fold in chocolate and transfer to muffin pan.

Bake 20 minutes or until centers are done, cool on a wire rack and enjoy!

Easy Meaty Vegan Black Bean Burgers, which are super quick to make, require only a couple of ingredients and taste amazing!

Easy Meaty Vegan Black Bean Burgers

can of black beans

walnuts

rolled oats use gluten-free if needed

thyme

garlic

tsp of onion granules

cumin

Add all of the ingredients in a food processor and blitz. You may need to stop and scrape off the sides a few times. It&#039;s best to keep it course, you don&#039;t want a puree. Taste the mixture to check to season and add more salt/spices if necessary.

Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.

Shape into 4 patties, pressing them together really really firmly then using the palm of your hand press down on the top of each one to make it a burger shape. If they crack a bit just press them gently back together.

Place the burgers on a lined baking tray with parchment paper and bake them in the oven on 375°F/180C until heated through and a bit crusty on the outside (about 25 minutes).

Small-batch Chocolate Cookie Dough Pretzel Cups

oat flour ((60 g))

tbsp nut/seed butter ((48 g))

chocolate chips ((45 g))

mini pretzels ((15 g))

Grease or line 9 cavities of a muffin pan.

In a small bowl combine cookie dough ingredients (if too dry splash 1-2 tsp water), press about 1 tbsp into each muffin cavity.

Wipe your bowl and add chocolate and nut butter and microwave 30 sec at a time stirring until all chocolate has melted into a ganache.

Add about 1 tbsp of this in each muffin cavity and gently press 1 pretzel on top.

Freeze or refrigerate about 30 min to set. Enjoy!

Store frozen or refrigerated.

Easy Apple Pie Bars

applesauce ((120 g)⁣ sub mashed banana)

tbsp coconut oil ((30 g))

maple syrup ((42 g⁣))

oats ((80 g⁣))

almond flour ((120 g)⁣ can sub regular/gf flour)

sweet apples, peeled and diced quite small ((about 400 g⁣))

tbsp coconut sugar ((24 g⁣))

tsp salt

Preheat oven to 350F and line an 8x8 dish with parchment.⁣

Combine applesauce, coconut oil, maple syrup, vanilla.⁣

Add oats, flour, cinnamon, salt. ⁣Combine and press into pan. Bake 10 minutes.⁣

Toss apples with sugar, cinnamon, salt and optional lemon juice/zest. Sprinkle on the crust layer and press down to pack in tightly.

Bake 30 more minutes.⁣

Let bars cool and set in the fridge for a few hours, slice and enjoy!

A refreshing way to start your day! Kombucha Smoothie Bowls are healthy, filled with wholesome ingredients and keep you full and satisfied.

Kombucha Smoothie Bowls

banana

½ cup frozen fruit of

tbsp chia seeds

Sliced fresh fruit

Maple syrup or honey

almonds

Almond butter butter

Hemp seeds

Flax seeds

Toss all ingredients into a high powdered blender.

Blend on high for 20 seconds until smooth. Smoothie will be thick.

Pour into a bowl and garnish with your favorite toppings!

I highly recommend a good drizzle of almond/peanut butter, maple syrup/honey, and some sort of nuts for an added crunch! Enjoy!

Easy, naturally-sweetened, no-added-sugar mug cake that is good enough for breakfast.

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Top Tags

Creamy Rich Cashew Mayo

Homemade Delicious Granola

Raw Cheesecake Brownie Cups

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Mini-batch Banana Bread Muffins

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Onigirazu (sushi sandwich)

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Sweet &amp; Sour Tofu

Fully Loaded Black Bean Nachos (Veg...

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