Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad, coleslaw, burgers or salad dressings. Find the recipe here.
My go-to recipe for vegan mayo that is ultra creamy and thick with the right amount of tang. Perfect anywhere you would typically use mayo. It’s really easy to make, too!
With just 5 ingredients, 5 minutes, and a blender, you will have healthy vegan mayo ready for the week. Let me show you how!
How to Make Vegan Mayo with Cashews
- 1 1/2 cups raw cashews (if you are allergic to cashews, try Tofu Mayo instead)
- 3 tablespoons lemon juice | about 1 large lemon juiced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 3/4 cup water
The most important thing you need is a high powered, quality blender, such as a Vitamix. However, you can try to make this mayo in a regular blender or food processor, but most likely it will be a bit grainy instead of smooth.
First, soak your raw cashews (cashew pieces are fine, and often a little cheaper). I place the cashews (1 1/2 cups) in a 2-cup measuring dish, then heat water in my tea kettle and pour it over them once boiling. Let them soak for about 5-10 minutes.
Now, drain the soaked cashews and discard the water. Add them to a blender, along with the 3 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 3/4 cup water. Blend until very smooth.
Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches.
*These values are per 1 serving, but this recipe is for 12 servings
- Calories: 90kcal
- Carbohydrates: 5g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 100mg
- Potassium: 110mg
- Fiber: 1g
- Sugar: 1g
- Vitamin C: 2mg
- Calcium: 6mg
- Iron: 1mg