vitamix

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

A delicious but simple pumpkin ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein and low in carbs.

Low Carb Pumpkin Spice Blender Ice Cream

pumpkin "pucks" (see notes)

heavy whipping cream

Swerve sweetener

vanilla low carb protein powder (see note)

pumpkin pie spice

cinnamon

vanilla extract

almond milk

vanilla liquid Stevia (I like SweetLeaf)

Add pumpkin pucks, almond milk and heavy whipping...

Add pumpkin pucks, almond milk and heavy whipping cream to your high speed blender. If the pumpkin is too hard let it sit for a minute or two and it will soften. Don't let it soften too much or it won't make ice cream.

Blend well until smooth and creamy.

Add remaining ingredients and blend well.

Eat immediately for a soft serve ice cream...

Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.

If ice cream is too hard to scoop,...

If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.

NOTES: To make pumpkin "pucks" line a cookie...

NOTES: To make pumpkin "pucks" line a cookie sheet with wax paper. Take a tablespoon and scoop up the pure pumpkin and lay on the cookie sheet. Freeze for a couple hours until frozen. Store excess "pucks" in a baggie for later use.

For the protein powder I like to use...

For the protein powder I like to use ISOPURE  Zero Carb Vanilla protein powder. You can use whatever vanilla flavored powder you want but try to keep it low carb if you are watching. ALso this is totally optional. You can eliminate it completely.

https://mediavine-res.cloudinary.com/video/upload/sltwafndccbqewzuow4h.mp4

A delicious but simple low carb pumpkin blender ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein this Vitamix ice cream is one you can feel good about as it’s keto and high protein. Each serving has only 5.2g net carbs and 7g of protein.

Low Carb Pumpkin Blender Ice Cream - with added protein!

Creamy mint chocolate chip ice cream made without an ice cream maker! A delicious, dairy-free dessert with fresh mint, peppermint extract, and matcha. Just 8 ingredients required!

Mint Chocolate Chip Ice Cream (Vegan, No Churn!)

can full-fat coconut milk ((use

cashew butter

mint leaves

tsp peppermint extract

maple syrup

½ tsp vanilla extract

matcha powder ((optional // for green color))

sea salt ((optional))

2-6 Tbsp unsweetened almond milk ((or other dairy-free milk))

semi-sweet chocolate chips ((ensure vegan/dairy-free

ICE CUBES: At least 6 hours before you wish to enjoy the soft serve, prepare the coconut milk ice cubes.

For the ice cubes, place the coconut milk, cashew butter, mint leaves, peppermint extract, maple syrup, vanilla, matcha (if using), and salt (if using) into a high-speed blender and blend until smooth with no remaining pieces of mint leaves — about 1 minute. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.

SOFT SERVE: To a food processor (our preferred method) or high-speed blender, add all of the coconut milk ice cubes, along with 2 Tbsp (30 ml) of almond milk. Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. If using a blender, use the blender’s tamper, pressing down to help it mix.

Once you have reached a semi-smooth consistency, add in the chocolate chips (starting with the lesser amount and adding more to taste) and pulse/mix until they have evenly dispersed but are still in small, distinct pieces. Enjoy immediately!

If storing for later, place in an airtight container and freeze. Once refrozen, the texture will be firm, scoopable, and creamy but will be much more dense/icy than the fresh soft serve.

An easy blender salsa made with fresh tomatoes. This salsa is perfect with chips or on tacos.

Fresh Tomato Salsa

Roma

jalapeño,

juice of 1 lemon or lime

cilantro leaves

cumin (optional)

Place all ingredients in a blender or food...

Place all ingredients in a blender or food processor and pulse until just chunky. Taste and adjust seasonings if needed. Refrigerate at least an hour to let the flavors meld. The salsa may be lighter red than store-bought salsa due to the air blended in and fresh tomatoes are usually lighter in color than canned. It may darken up as the air settles.

https://mediavine-res.cloudinary.com/video/upload/bzxdzinmrs96chcpqceu.mp4

Salsa Recipe with Fresh Tomatoes

Raw / Vegan / Gluten-Free / Dairy-Free / Soy-Free / No-Cook / Paleo-Friendly / Medical Medium

Gluten-Free Vegan Stuffed Mini Peppers with Vegan Garlic Cashew Spread

organic mini peppers

organic raw cashews

organic garlic

organic lemon juice

Himalayan pink salt

organic ground black pepper

Soak

Optional: Soak the cashews in filtered/purified water for 15-30 minutes, then rinse and drain. This will make them soft and the filling extra smooth.

Cut the top end off the mini peppers, then cut them in half long-wise and set aside.

Prepare the peppers:

Blend

Add all ingredients for the filling to a Vitamix and blend until everything is well combined, but still thick, taking care not to over blend it into a liquid consistency and using the tamper if needed.

Taste

Taste and adjust the seasonings to your preference.

Prepare the spread:

Fill

Take a spoonful of the filling and fill the inside of each pepper half.

Garnish

Optional: Garnish with fresh chopped cilantro or parsley.

Store

Store in an air-tight BPA-free container in the refrigerator.

Assembly:

A quick and easy blender recipe for creamy and delicious soft serve strawberry ice cream

Vitamix Strawberry Ice Cream

Fairlife whole milk (*I use Fairlife whole milk

sugar

dry milk

tsp vanilla extract

strawberries (stems removed, sliced)

strawberries

Place all of the ingredients into the Vitamix container in the order listed and secure the lid.

Select Variable 1, then quickly increase the speed to Variable 10, then high.

Use the tamper to press the ingredients into the blades. In 30-60 seconds, the sound of the motor will change and 4 mounds will form.

Immediately stop the machine and pour into serving dishes.

Capture that bright citrus punch that only lemon can give with this easy recipe for how to make lemon curd in the Vitamix!

Lemon Curd (in the Vitamix)

eggs

lemon juice (2-3 large lemons) and zest of 2-3 lemons

salt

unsalted butter, room temperature and cut into small pieces

Zest the lemons and then juice the lemons.

Put all ingredients EXCEPT the butter into the...

Put all ingredients EXCEPT the butter into the Vitamix. Start at Variable 1 and gradually increase to Variable 10. Blend for 5 minutes. The mixture will increase in volume, change color, and will become quite hot.

Reduce to Variable 3, remove the lid plug...

Reduce to Variable 3, remove the lid plug and add the pieces of butter through the lid. Blend for 30 more seconds. Be careful with the steam coming out of the top!

Allow to cool to room temperature then refrigerate....

Allow to cool to room temperature then refrigerate. The lemon curd will thicken as it cools. Refrigerate for at least two hours or overnight.

https://mediavine-res.cloudinary.com/video/upload/klnuhpxpyejkwwl338si.mp4

How to Make Lemon Curd in the Vitamix

This chocolate peanut butter shake is great because it&#x27;s delicious AND the ingredients are simple!

Chocolate Peanut Butter Shake with the Vitamix

chocolate protein powder

milk

banana

peanut butter

This sweet citrus vinaigrette is perfect for a salad in the Springtime! Pairs well with goat cheese or a cold pasta salad.

Orange and Honey Vinaigrette Dressing

For the fresh orange juice:

oranges, peeled, deseeded, and sliced

For the vinaigrette:

olive oil

Tbsp honey

tsp yellow mustard

salt and pepper

Place water and orange slices in the Vitamix...

Place water and orange slices in the Vitamix Aer Disc container. Run on medium for 1 minute to juice the orange slices. Use the tamper to push the orange slices into the blade to ensure maximum juicing.

Strain the pulp from the juice, then pour...

Strain the pulp from the juice, then pour it back into the container.

Add the olive oil, honey, mustard, salt, and...

Add the olive oil, honey, mustard, salt, and pepper to the container. Run on medium for 30 seconds to combine.

Top 9 vitamix recipes from across the web

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

Top Tags

Creamy Rich Cashew Mayo

Low Carb Pumpkin Spice Blender Ice ...

Mint Chocolate Chip Ice Cream (Vega...

Fresh Tomato Salsa

Gluten-Free Vegan Stuffed Mini Pepp...

Vitamix Strawberry Ice Cream

Lemon Curd (in the Vitamix)

Chocolate Peanut Butter Shake with ...

Orange and Honey Vinaigrette Dressi...

Top 9 vitamix recipes from across the web

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

Top Tags

Creamy Rich Cashew Mayo

Low Carb Pumpkin Spice Blender Ice ...

Mint Chocolate Chip Ice Cream (Vega...

Fresh Tomato Salsa

Gluten-Free Vegan Stuffed Mini Pepp...

Vitamix Strawberry Ice Cream

Lemon Curd (in the Vitamix)

Chocolate Peanut Butter Shake with ...

Orange and Honey Vinaigrette Dressi...

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