• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • About Me
  • Recipes
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Γ—

    Home Β» All Recipes

    Vegan Mayo

    December 31, 2021 By Melissa Huggins / 8 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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!

    Close up view of vegan mayo in a jar with a spoon sticking out.

    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,

    Table of Contents

    • Ingredients, Notes, and Substitutions
    • How to make Vegan Mayo
    • Success Tips
    • Ways to use homemade Vegan Mayo
    • More dairy alternative recipes to try
    • Vegan Mayo Recipe

    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.

    All ingredients to make mayo on a stone table top.
    • 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 Vegan Mayo

    Three process photos showing cashews soaking and then blending until creamy.
    • 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

    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 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 β…“ cup of water instead or Β½ cup.

    Ways to use homemade Vegan 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!
    Overhead view of vegan mayo in a jar with sandwich fillings on the side.

    More dairy alternative recipes to try

    • Vegan Sour Cream
    • Avocado Pesto
    • Creamy Chipotle Sauce
    • Vegan Ricotta Cheese

    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! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 votes

    Vegan Mayo Recipe

    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!
    Prep Time20 mins
    Total Time20 mins
    Course: Condiment
    Cuisine: American
    Servings: 16 people
    Calories: 43kcal
    Author: Melissa Huggins

    Ingredients

    • 1 cup raw cashews
    • Β½ 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
    • Β½ teaspoon sea salt , more/less to taste
    • Β½ teaspoon agave nectar , more to taste (optional)

    Recommended Equipment

    • High-Powered Blender
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1tablespoon | Calories: 43kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 49mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Recipes

    • Vegan Cauliflower Soup
    • Vegan Chocolate Cake
    • Vegan Cream Cheese
    • Vegan Crepes
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mary

      April 27, 2022 at 10:24 am

      5 stars
      Loved it! It was better than expected and so easy. Thank you.

      Reply
      • Melissa Huggins

        May 03, 2022 at 9:03 am

        I am glad you liked the recipe. πŸ™‚ You are welcome.

        Reply
    2. Jeanette

      September 03, 2021 at 11:13 pm

      This sounds like a good recipe but it makes more than I can use in a week. Can this be frozen?

      Reply
      • Melissa Huggins

        September 05, 2021 at 9:55 am

        Hi Jeanette, I haven't tried freezing it yet. I'll have to experiment and report back. πŸ™‚

        Reply
    3. Annette

      September 03, 2021 at 6:55 pm

      I'm allergic to citrus. Can I add more vinegar in place of the lemon juice or just omit it all together?

      Reply
      • Melissa Huggins

        September 03, 2021 at 9:04 pm

        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 πŸ™‚

        Reply
    4. Dan

      September 03, 2021 at 6:11 pm

      Can you use almonds instead of cashews? My daughter is allergic to cashews.

      Reply
      • Melissa Huggins

        September 03, 2021 at 9:07 pm

        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 πŸ™‚

        Reply

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me β†’

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan Crab Cakes
    • Easy Vegan Quiche
    • Sticky Sesame Cauliflower
    • Creamy Vegan Potato Leek Soup
    • Cheesy Vegan Cauliflower Casserole
    • Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com