Creamy Vegan Mayonnaise Recipe
This rich and creamy vegan mayonnaise recipe, made with cashews, is smooth, balanced, and tangy. Egg-free and no added oil for the perfect plant-based mayo that takes minutes to make.
Servings: 12
Calories: 62kcal
Ingredients
- 1 cup raw cashews (see note 1)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons white balsamic vinegar also known as white balsamic condiment
- 1 teaspoon prepared mustard American-style or Dijon
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ - ⅔ cup water
Instructions
- Add the cashews to a small bowl and cover them with boiling water. Soak them for at least 15 minutes.
- After soaking, rinse and drain the cashews, then add them to a blender with the remaining ingredients, plus ¼ cup water.
- Start blending at slow speed, gradually increasing the speed and adding water 2 tablespoons at a time until the mayo is smooth and creamy.
- Scrape the sides of the blender a few times to ensure all the cashews are blended.
- Store the mayo in a jar or sealed container in the refrigerator for a week.
Notes
- Use raw cashews, which are minimally roasted during processing. Cashews labeled as ‘roasted’ or containing added oil or salt won’t work for this recipe.
- To avoid gritty mayo or other cashew-based dressings, use a blender or a mini food processor. If the mayo is still gritty, scrape the sides, add more water, and continue processing.
- Cashews can be soaked overnight for up to 8 hours. You can also steam them for 10 minutes to soften them.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 55mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg