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    Home » Recipe Index » Sauces, Dips and Condiments

    Cashew Mayo (Soy-free, Oil-free)

    Published: May 19, 2021 by Jessica

    JUMP TO RECIPE PIN SHARE

    This vegan cashew mayo is incredibly easy to make, creamy, rich and a great healthy alternative to a classic mayo recipe. Made without any oil, it's a fully plant-based sauce that's made using only 4 wholesome ingredients (+ salt & water). An amazing vegan kitchen staple that everyone should know about!

    There is a jar that contains a quick cashew mayo with a butter knife taking some to show the texture. In the background, there are the fixings to make a sandwich: roasted tofu, sliced tomatoes, sliced bread and lettuce.

    I have been making a few recipes for the blog that require a fair amount of vegan mayo. To name a few, one of my first recipes posted was a chickpea dill salad, then a tasty beet sandwich plus a few quick spicy mayo to drizzle over poke bowls. And, how can we make a smoky tofu sandwich without any mayo sauce?

    So, it's about time I share my quick & easy vegan cashew mayo!

    And did I say quick and easy? It should be max 15 minutes from getting the cashews out of the bag to pouring an amazingly rich vegan mayo into a jar.

    Overhead view on a jar containing a quick cashew mayo. On the side, there are all the fixings to make a sandwich (bread, tofu, tomatoes, lettuce) as well as a white and grey hand towel.

    Why make a vegan mayonnaise

    • Healthier and lower in fat
    • Free of eggs, dairy or added oil
    • No cholesterol
    • Super quick
    • It might not taste exactly like a real mayo, but it has such great flavor & texture!

    Creamy & rich oil-free cashew mayo

    Using raw cashews simply makes the best vegan mayo! A regular mayonnaise, vegan or not, is filled with oil that's whipped to a creamy thick texture. Using naturally high in fat cashews helps have that similar richness in texture and flavors, while still being wholesome.

    What you'll need

    • Raw cashews (make sure they are unroasted and unsalted.)
    • Lemon
    • Dijon mustard
    • Garlic powder
    • Water + Salt

    Some store bought mayos actually have a mild sweet flavor to balance out the tanginess. Raw cashews are naturally on the sweet side (and my recipe is not heavy on the tangy flavor) so I didn't feel like it needed any added sweetener. But, taste your mayo and feel free to add a drop or 2 of maple syrup.

    Showing are the ingredients needed to make this recipe: raw cashews, dijon mustard, salt, garlic powder and fresh lemons.

    How to make a vegan cashew mayo

    • You will have to soften your cashews to help them blend to a super smooth texture (especially important if you don't have a high speed blender). To do this, you can soak them in plenty of cold water for at least 4 hours (overnight is best). Or, to make this cashew mayo under 15 minutes as promised earlier, then simply boil them for about 5 minutes. Then, rinse and drain.
    • Transfer the softened cashews to a blender and add the rest of the ingredients to the blender. Blend for at least 1 full minute and take a break to scrape the walls of the blender.
    • Then, taste the mayo and adjust the seasoning. If you prefer an extra tangy mayo, then add an extra splash of lemon juice or even some apple cider vinegar.
    Showing inside a blender containing a creamy white mixture.

    Do I need a high speed blender to make it?

    To reach a super smooth texture, then there is just nothing like using a high speed blender. I have a Vitamix and simply could not live without it. It turns everything into a unbelievably smooth texture. It is a more expensive kitchen apparel and of course you don't need it to create amazing healthy meals. But, if you make the jump, then you will never look back (and they have more affordable refurbished ones too).

    If you have a regular blender, then it should work just fine too. Just be sure to properly soften your cashews first and blend for a while until the texture is as smooth as possible.

    Showing is a jar that contains a vegan cashew mayo with a butter knife inside. You can see ingredients to make a sandwich in the background (lettuce, tomatoes, tofu and bread).

    Watch how to make it

    YouTube video

    Tips for best creamy texture

    • Try to keep blending the mixture a little longer even after it is smooth. It will create a lighter, almost whipped, creamy mayo by incorporating a little air into the sauce.
    • Most vegan mayo are on a thinner side (especially the store bought ones), which I actually prefer. But, if looking for a thicker texture, then you can start with ¾ cup of water (instead of the recommended 1 cup) and add the extra ¼ cup if needed.
    • The mayo will thicken slightly after resting in the fridge overnight (the flavor will be more pronounced too).
    Overhead view on a jar containing a quick cashew mayo. On the side, there are all the fixings to make a sandwich (bread, tofu, tomatoes, lettuce) as well as a white and grey hand towel.

    How to store a cashew mayo

    Transfer in a air-tight container and keep in the fridge for up to 10 days. The sauce might thicken a bit after storing for a few days.

    I find that mason jars (or any glass jars) work best when storing sauces like this cashew mayo. A batch of this recipe fits perfectly in these 16 oz mason jars.

    I haven't tried freezing it, but I do not recommend doing so as the mayo might separate.

    Showing is a sandwich that contains tofu, tomatoes, lettuce and a white sauce.

    Great ways to use this egg-free mayo

    This cashew mayo goes great in a typical sandwich, of course, but you can also be creative and make simple salad dressings using this mayo sauce as a base. Simply stir in fresh herbs, crushed fresh garlic, more mustard/vinegar and your favorite spices. It makes for a great summer pasta salad sauce and perfect for coleslaws or potato salads too. This recipe is also amazing to use as a dip for raw veggies.

    You can make a spicy mayo for sushi rolls and poke bowls by combining this cashew mayo with a splash of soy sauce and as much sriracha sauce that you can handle.

    Overhead view on a jar containing a quick cashew mayo with a butter knife in the jar. There is a hand towel on the side as well as pieces of lettuce and tomatoes.

    Other cashew sauces you might like

    • Vegan white sauce for pasta
    • Cashew ricotta
    • Avocado ranch
    • Chipotle mayo
    • Creamy pesto sauce
    • Vegan white queso

    I hope you enjoy this vegan cashew mayo recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    There is a jar that contains a quick cashew mayo with a butter knife taking some to show the texture. In the background, there are the fixings to make a sandwich: roasted tofu, sliced tomatoes, sliced bread and lettuce.

    Cashew Mayo (Soy-free, Oil-free)

    5 from 1 vote
    This vegan cashew mayo is incredibly easy to make, creamy, rich and a great healthier alternative to a classic mayo recipe. Made without any oil, it's a fully plant-based sauce that's made using only 4 wholesome ingredients (+ salt & water). An amazing vegan kitchen staple that everyone should know about!
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time0 minutes mins
    Total Time10 minutes mins
    Servings 8
    Author Jessica Laroche

    Equipment

    • Blender

    Ingredients
      

    • 1 ½ cups raw cashew
    • 3 tbsp lemon juice
    • 1 tsp dijon mustard
    • ½ tsp salt
    • ¼ tsp garlic powder
    • 1 cup water

    Instructions
     

    • Soak the cashews in plenty of cold water for at least 4 hours (overnight is best) or boil for 5 minutes if in a pinch. Then, drain and rinse.
    • Transfer the cashews along with the rest of the ingredients to a blender and blend until super smooth. Take a few breaks to scrape the walls of the blender to help blend to a uniform texture. I like to keep blending for at least a minute so it creates a texture that's feel almost whipped.
    • Then, make sure to taste and adjust the lemon juice, salt and water to your desired taste and consistency. Transfer to a covered jar and store in the fridge. The mayo will thicken slightly and taste even better after a day in the fridge. Can be kept in the fridge for up to 10 days.

    Video

    YouTube video

    Notes

    • If you prefer a thicker mayo, then start blending with ¾ cup of water and add the remaining ¼ only if needed.
    • Best result if using a high speed blender. If you have a regular blender, then make sure to soften very well your cashews and blend for long enough to reach a texture that's as smooth as you can.
    • Use this vegan mayo in sandwiches, pasta salads or potato salads. This recipe also makes a great base to make raw veggie dips or a spicy mayo for sushis and poke bowls. You can also easily flavor it by adding fresh herbs, garlic, vinegar, spices, diced pickles, etc.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 136kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 157mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Laura Miller says

      March 12, 2023 at 9:44 pm

      5 stars
      SO good Jessica! I took some aside and added sriracha for the sushi. I am looking forward to using the remainder of the mayo to top, well pretty much anything!

      Reply
      • Jessica says

        March 13, 2023 at 6:46 am

        Oh great! Thanks for your comment Laura! 🙂

        Reply

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    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

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