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!

Course Condiment

Cuisine American

Prep Time 20

Total Time 20

Servings people

Calories 43kcal

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.

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.