An easy to make vegan cashew mayo that's rich, tangy, creamy and delicious. Made with 4 ingredients.
Once you’ve made this vegan cashew mayo recipe, I kid you not, there will be no need to buy regular mayo from the store again because it’s so easy to make your own!
This recipe is vegan, gluten-free, oil-free and made with whole food plant based ingredients.
The base is created by soaking and blending nuts.
Jump to:
Ingredients and substitutions
Cashew nuts or macadamia nuts - using nuts replaces the need for using eggs, which means this is an egg-free mayonnaise recipe. 🙂
Did you know that cashews are not actually raw? They are roasted and steamed before being shelled. Nevertheless, cashew nuts are widely used by many people in the raw foods community for dressings, dips, sauces, desserts and cheese.
For a truly raw vegan alternative try using soaked macadamia nuts instead.
Using raw macadamias will give you a similarly rich, creamy texture to cashew mayo when blended.
I use cashews here because they’re more easily available and less expensive than macadamia nuts tend to be. Plus this is what I had at the time.
Lemon juice - if you prefer you could swap this for raw apple cider vinegar. This will give a stronger tasting mayonnaise.
Dijon mustard - tangy, spicy and hot.
Sea salt - I use Cornish sea salt. Feel free to use the pink Himalayan kind if you prefer.
What can you do with cashew mayo?
This recipe makes the most delicious alternative to traditional store-bought mayonnaise and is made with the freshest of ingredients.
You can use this vegan cashew mayo as a delicious salad dressing, a spread or a dip for sliced vegetables by adding finely sliced fresh herbs, spices or garlic.
It’s worth noting that when refrigerated this will actually thicken slightly. To thin it out, add a little water to it, one teaspoon at a time until you get the consistency you prefer.
How to soak nuts for this recipe
Place the nuts into a small bowl or jar and cover with water. Leave them overnight with a lid or a piece of paper towel over the top to keep them clean. Be sure to drain and rinse before using.
If you’re short on time it’s possible to soak the nuts in hot water for 3-4 hours instead. Please note though, this doesn’t always produce the smoothest, creamiest consistency.
An exception might be if you're using a top of the range high-speed blender as they're famed for producing the creamiest raw dressings, smoothies and sauces.
Raw dips and dressings you may like.
Lemon turmeric sprouted hummus
Are cashew nuts good for you?
I prefer this cashew mayonnaise recipe to some of the others you can make at home which might use blended tofu or aquafaba. The reason is that nuts are jam-packed full of nutrients. Notice too that there’s no oil.
Cashew nuts are a good source of protein, fibre and healthy fats. They're also a source of essential minerals such as calcium, iron, copper, zinc, magnesium, potassium as well as some vitamins.
📖 Recipe
Vegan Cashew Mayonnaise
Equipment
- blender
- citrus juicer
- jar or container with a lid for storing in the fridge
Ingredients
- ½ cup (60g) cashew nuts or macadamia nuts, soaked overnight in water then rinsed and drained
- ¼ cup (60ml) of water
- 2 tablespoon freshly squeezed lemon juice
- ½ teaspoon dijon mustard
- a good pinch of sea salt
Instructions
- Place all the ingredients into your blender and blend together until you have a vegan cashew mayo that’s beautifully smooth and creamy.
- Taste test it and if it needs a little more zing, try adding a little more lemon juice or dijon mustard.
- Decant into your jar or lidded container for use. Freshly made cashew mayo will keep in the fridge for up to 3 days
Notes
Like this recipe?
Pin it to your favourite Pinterest food board
I’m off for some tea.
Love raw food.
XOXO
Juliette
Helen says
Totally agree with the need to soak the nuts. I've made it twice and did not soak for long...I tried using hot water but the texture was not smooth. HOWEVER, it was still amazingly delicious. I can eat it by the spoonful.
I couldn't use it all within 3 days so I put some in a candy mold...about a tablespoon in each and froze it so I have it waiting the freezer for the next time I need it.
Helen says
Although this doesn't taste like mayonnaise, it is delicious and makes a fantastic substitute. So very, very good! I am not a vegan but do have a soy intolerance and most mayos use soy. I've tried avocado oil mayo and I do not like the taste. This recipe, however, is excellent. I've used it for a Bang, Bang chicken and also for coleslaw and I could not stop eating it.
Juliette says
Hi Helen, Thank you for taking the time to comment. I'm so happy you enjoyed it.
Deb says
Do you have the macros for this recipe by chance??? Calories/protein/carb/fat/sat fat??? Thanks in advance
Juliette says
Hi Deb,
It's something I hope to have soon. There are some free nutrition and macros calculators if you search online.
Thank you for asking.
Maria says
Better than mayo. This is our new favourite! Thank you for this simple and delicious recipe 🥰
Juliette says
I'm so happy to hear that you like it and thank you very much for leaving a comment.
K says
ma'am your subscribe button on the bottom of the page doesn't work for the emails opt in
Juliette says
Thank you very much for letting me know. It should be up and running soon:) Best wishes.
Deborah says
So tasty and flavorful. I love that it's non-dairy and this will now become a staple in my kitchen!
Juliette says
I'm so happy you enjoy this recipe!
Swathi says
Vegan cashew mayo looks delicious perfect treat anyday as holidays are coming I would love to make it.
Gloria says
Sounds like an interesting and healthy version of mayo. I will give it a try and see how it turns out. The flavour will be interesting for sure.
Megan says
I was really surprised how much I loved this. Thanks for a great recipe.
Juliette says
SO happy you enjoyed it 🙂
Stephanie says
Great recipe - so creamy and yummy! Thank you for the detailed explanation on preparing the cashew mayo.
Juliette says
Thanks for your comment. SO happy to hear that you enjoyed it. 🙂