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!
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.
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.
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.
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.
Watch how to make it
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).
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.
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.
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!
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Cashew Mayo (Soy-free, Oil-free)
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
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.
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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!
Oh great! Thanks for your comment Laura! 🙂