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This homemade vegan mayo is so rich and creamy, yet it's completely oil-free. It requires just 6 ingredients and takes minutes to make, too!
If you love mayo but want to cut down on oil, this Vegan Mayo Recipe is the perfect replacement. The base is made with blended cashews which yields a thick and silky texture that is just heavenly!
It also has the perfect balance of tangy and slightly tart flavors just like the original version. It's also so easy to customize so feel free to adjust it to your liking.
This cashew mayo can be used just like regular mayo and I use it all the time for my Vegan Tuna Sandwich, Salad Dressings, Mexican Corn Salad, Coleslaw, Vegan Potato Salad, and Vegan Crab Cakes,
Ingredients, Notes, and Substitutions
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- Cashews - I highly recommend using raw, unsalted cashews for a neutral flavor. Roasted cashews will leave a stong aftertaste in the vegan mayo.
- Water - I use filtered water for the freshest taste. You can also use unsweetend plant milk if preferred.
- Lemon Juice - this really brightens the flavors and compliments the vingear. I highly recommend using it. Fresh-squeezed is best!
- Apple Cider Vinegar - red or white wine vinegar will work too.
- Sea Salt - any salt will do, but don't skip it. This brings all the flavors together.
- Agave Nectar - you can use any type of sweetener or you can omit it altogether if preferred.
How to make Vegan Mayo
- To soften the cashews boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Then drain, rinse and discard soaking water.
- Add all the ingredients to a high-powered blender.
- Blend on high until creamy and smooth, scraping sides down as needed. Taste to see if it needs more lemon, vinegar, agave, or salt.
Success Tips
- I like to use whole cashews rather than pieces because they're usually the best quality. Lower-quality cashews tend to have an aftertaste.
- If you don't have a powerful blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews in cool water, overnight in the fridge to get them really soft.
- If you're unsure how tangy you want the vegan mayo to be, it's best to use less lemon and vinegar start. You can always taste and add more after.
- If the mayo mixture sprays upwards in the blender, make sure to scrape the sides down and blend again. This will ensure that all of the ingredients get into the mixture, and it will prevent cashew grit from getting into the mayo when you're pouring it out.
- The consistency is fairly thick, but if you want it thicker, use ⅓ cup of water instead or ½ cup.
Ways to use Cashew Mayo
- Salad dressings
- Dips
- Slather on sandwiches, wraps, and burgers
- Turn it into a spicy mayo by adding 2-3 teaspoons of sriracha
- Tartar sauce
- Garlic aioli
- Macaroni salad or potato salad
- Add it to anything that needs a little zing!
More condiment recipes to try
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Vegan Mayo Recipe
Ingredients
- 1 cup raw cashews
- ½ cup water + more for soaking cashews
- 1.5 tablespoons lemon juice , freshly squeezed (more to taste)
- 2-3 teaspoons apple cider vinegar , more to taste
- ½ teaspoon sea salt , more/less to taste
- ½ teaspoon agave nectar , more to taste (optional)
Recommended Equipment
Instructions
- If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Then drain, rinse and discard soaking water.
- Add all the ingredients to a high-powered blender. Blend on high until creamy and smooth, scraping sides down as needed. Taste to see if it needs more lemon, vinegar, agave, or salt. The consistency should be thick, but if it's too thick for your taste, add a few splashes of water to thin it out.
- You can use it right away, but the flavors will meld more if you chill it for 30-60 minutes first. To store, place in an airtight container and refrigerate for up two weeks.
Notes
- Yields 1 cup of mayo
- I like to use whole cashews rather than pieces because they're usually the best quality. Lower-quality cashews tend to have an aftertaste.
- If you don't have a powerful blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews in cool water, overnight in the fridge to get them really soft.
- If you're unsure how tangy you want the mayo to be, it's best to use less lemon and vinegar start. You can always taste and add more after.
- If the mayo mixture sprays upwards in the blender, make sure to scrape the sides down and blend again. This will ensure that all of the ingredients get into the mixture, and it will prevent cashew grit from getting into the mayo when you're pouring it out.
Melissa Huggins
Hi Jeanette, I haven't tried freezing it yet. I'll have to experiment and report back. 🙂
Jeanette
This sounds like a good recipe but it makes more than I can use in a week. Can this be frozen?
Melissa Huggins
Hi Dan, yes, you can use blanched almonds. However, I would soak them in cool water for at least 12 hours to really soften them. Just place them in the fridge the night before and they'll be ready the next day. Macadamia nuts work well too and you'll only need to soak them for 4 hours. I hope this helps. Thanks for stopping by 🙂
Melissa Huggins
Hi Annette, you can see how it tastes with the regular amount of vinegar first, and add more to taste. You can also try a mixture of vinegar if you have them. Maybe a white wine vinegar since it has a delicate taste. I hope this helps. Thanks for stopping by 🙂
Annette
I'm allergic to citrus. Can I add more vinegar in place of the lemon juice or just omit it all together?
Dan
Can you use almonds instead of cashews? My daughter is allergic to cashews.