Cashew Mayo (Soy-free, Oil-free)

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.

5 from 3 votes

Cashew Mayo (Soy-free, Oil-free)

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!

Prep Time10

Cook Time0

Total Time10

Course: condiment, Dip, Sauce

Cuisine: American

Keyword: dairy-free, egg-free, healthy, Low in fat, Vegan

Servings:

Calories: 136kcal

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

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