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A glass dish filed with cashew mayonnaise.

Vegan Cashew Mayonnaise

Juliette | Flourishing Kitchen
An easy to make vegan cashew mayo that's rich, creamy and delicious. Made with only 4 ingredients.
5 from 51 votes
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Prep Time :10 minutes
Soaking time :8 hours
Total Time :8 hours 10 minutes
Course: Condiment
Cuisine: United Kingdom
Servings :3

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

For the creamiest cashew mayo you'll need to soak the cashews or in advance (macadamia nuts if you want to a truly raw vegan recipe). I soak the nuts in water overnight.
This recipe makes approximately 120 ml of fresh vegan cashew mayonnaise. Its enough to fit into a little saved herbs and spices jar from the supermarket.
It will keep nicely for up to 3 days in the fridge.
To make a larger batch of cashew mayo, simply double or treble the amounts provided.