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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 yield 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 vegan mayonnaise can be used just like the classic version 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,
Cashews - I highly recommend using raw, unsalted cashews for a neutral flavor. Roasted cashews will leave a strong aftertaste in the vegan mayo.
Water - I use filtered water for the freshest taste. You can also use unsweetened plant milk if preferred.
Lemon Juice - this really brightens the flavors and complements the vinegar. 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 it
You can make this vegan mayonnaise in just 3 easy steps. This is what you'll need to do:
- Soften the cashews by boiling water in a small pot. Remove from heat, add the cashews, and cover for 20 minutes. Drain, rinse, and discard the 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
This Vegan Mayo Recipe is easy to make and you'll love the smooth texture and rich flavor. Here are some tips to ensure successful results:
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 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 ā cup of water instead or Ā½ cup.
Storing
This mayo will keep for up to a week in an airtight container in the fridge. Give it a stir before using, as it may thicken or separate slightly as it sits and add a splash of water if needed.
I haven't tried freezing this mayo yet, but it's so easy to make fresh that I didn't feel the need to. I'll report back if I give it a try.
Ways to use homemade Vegan Mayo
- It's a perfect base for creamy dips and salad dressings.
- Slather on sandwiches, wraps, and burgers.
- Turn it into a spicy vegan mayo by adding 2-3 teaspoons of sriracha.
- It's great for making tartar sauce or garlic aioli.
- Use it for macaroni salad or potato salad to lighten things up.
- Add it to anything that needs a little zing!
FAQs
The taste of homemade vegan mayonnaise is similar to traditional mayo, but it does have a slightly different texture profile due to the absence of eggs and oil. However, the vegan version is still rich, creamy, and delicious in its own way.
Yes, you can use homemade vegan mayonnaise as a substitute in recipes that call for traditional mayo. It can be used in sandwiches, salads, dressings, dips, and other dishes that typically use mayonnaise. You may need to thin with water depending on the application.
I don't recommend freezing as it can affect its texture and consistency. It's best to make smaller batches that can be used within a reasonable timeframe.
More dairy alternative recipes to try
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!
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š Recipe
Vegan Mayo Recipe
Ingredients
- 1 cup raw cashews
- Ā½ 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
- Ā½ teaspoon sea salt , more/less to taste
- Ā½ 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.
Jim
So glad I found an oil-free Mayo recipe thatās tastes amazing. Loved the flavor and richness! Thanks š
Melissa Huggins
You are welcome, Jim. Thank you for trying the recipe š
Janice Davis
Could white beans be substituted for the cashes to make this nut-free?
Melissa Huggins
Hi Janice, I haven't tried it with white beans, so I'm not sure how the texture and flavor will be. However, I just saw a few recipes online though that look promising (I searched for white bean mayonnaise recipe). I hoe this helps š
Toni Dilorenzo
This is just what I need. Changing to vegan.
Now I will be able to make what my niece has been sending š¤
Melissa Huggins
Hi Toni! Glad you found this recipe then. š Check on my other recipes to help you through your vegan journey.
Mary
Loved it! It was better than expected and so easy. Thank you.
Melissa Huggins
I am glad you liked the recipe. š You are welcome.
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 Jeanette, I haven't tried freezing it yet. I'll have to experiment and report back. š
Annette
I'm allergic to citrus. Can I add more vinegar in place of the lemon juice or just omit it all together?
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 š
Dan
Can you use almonds instead of cashews? My daughter is allergic to cashews.
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 š