Do you always need to soak cashews before making vegan mayo?

If you have a super-high-speed blender, then you don’t need to soak the cashews. Another approach is to grind dry cashews into a fine powder in a spice or coffee grinder. The creamy results will depend on the power of your blender. For best results, we recommend soaking the cashews in boiling water.

Should soaking cashews be kept in the refrigerator?

If you are soaking cashews overnight, it’s safest to store them in the refrigerator. Even for a short soak, they’ll be fine on the countertop. For both methods, be sure to drain and rinse the cashews before using them.

How long does vegan mayo last?

Homemade vegan mayo will last a week in the refrigerator in a sealed jar or container. You may want to give the mayo a quick stir before serving or add a few drops of lemon juice to freshen it up.

Can vegan mayo be frozen?

Unfortunately, you can’t freeze vegan mayo. Once thawed, it will be watery, and the flavors will dissipate. You can, however, freeze soaked cashews.

homemade oil-free vegan mayo - Vegan with Gusto

homemade oil-free vegan mayo

A jar with a label filled with vegan mayo.

Print Recipe

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Creamy homemade oil-free vegan mayo, the essential go-to condiment, is easy to make without super-powered equipment.

Author: Denise
Prep Time: 45 min
Cook Time: 0 min
Total Time: 45 minutes
Yield: 12 1x
Category: condiments
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

1 cup raw cashews
1 Tbsp. fresh lemon juice
1 Tbsp. apple cider vinegar
1 tsp. prepared mustard (mild or Dijon)
1 tsp. of garlic powder
1/2 tsp. onion powder
1 -2 tsp. white balsamic vinegar
1/4 tsp. sea salt
1/4 - 2/3 cup of water

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Instructions

Soak the cashews by adding them to a bowl, then covering them with boiling water (about 2-3 cups). Allow the cashews to soak for 20-30 minutes.
Once the cashews are soaked, drain and rinse them. Then add them to a blender along with lemon juice, apple cider vinegar, mustard, garlic powder, onion powder, and white balsamic vinegar.
Secure the top of the blender, then start blending to allow the cashews to break down. Add water, 2 tablespoons at a time. Blend after each addition.
Be sure to scrape the sides of the blender and keep adding water until you have a consistency you like.
As you get closer to the consistency you want, be sure to taste and adjust the balsamic vinegar and add salt if desired.
Store the mayo in a jar or sealed container for a week.

Notes

The creamiest results are dependent on the cashews you use, how you prepare them, and your blender.
We advise using a blender rather than a food processor. You want a small enough space to allow friction between the cashews. This helps create a smooth blend.
Be sure to use raw cashews, roasted or salted cashews are not advisable as the flavor will be unpleasant.
If you have a super-high-speed blender, you may not need to soak the cashews. We’ve found the boiling-water soak to yield the best results. You can also try soaking the cashews overnight, boiling or steaming them for 15 minutes, or grinding them into a fine powder.
Avoid soaking cashews for more than 8 hours. After that, they can take on a bitter flavor. You can also change out the water after 4-6 hours to keep the flavor fresher.

Nutrition

Serving Size:
Calories: 72
Sugar: 0.9 g
Sodium: 55.2 mg
Fat: 5.5 g
Carbohydrates: 4.3 g
Protein: 2.4 g
Cholesterol: 0 mg

Find it online: https://veganwithgusto.com/oil-free-vegan-mayo/