This smooth and creamy oil-free vegan mayo is an absolute delight. It’s the perfect base to any homemade salad dressing, dip, or sandwich spread. Try it as a tangy drizzle over your favorite Buddha bowl or use is as a filling for vegan sushi.
If you’re searching for a vegan, healthy alternative to mayonnaise, this homemade vegan mayo recipe is exactly what you need. It’s incredibly versatile, quick to make and is the perfect addition to any dish that you would typically use classic mayo for.
Change up your salad dressing routine by using this vegan mayo recipe as a base. Your options are almost endless in the variety of flavors you can create with it. Need some inspiration? Check out this Healthy Vegan Waldorf Salad, which is a great example of how I use it.
Or keep it simple and smother a delicious toasted sandwich (guilt-free) with this creamy spread.
No oil. No eggs. But you are guaranteed mouthful after mouthful of the same tantalizing flavor of mayonnaise along with a healthy bonus of vitamins, minerals, and antioxidants.
Why Homemade Mayo Is Better than Store-Bought Mayo
There are a couple of problems with eating store bought mayo. One is that they are typically loaded with all sorts of saturated fats .
which can raise the level of cholesterol in your blood and increase your risk for heart disease and stroke.
Another problem with classic mayo is that often it’s made with raw eggs which is a big no-no for pregnant women, infants, older adults and other high risk groups as there is a possibility they could contract salmonella.
What’s really awesome about this homemade vegan mayo is that due to the cashew base of the recipe, it actually has the potential to lower your blood pressure and cholesterol levels. Cashews are packed with all sorts of good stuff that are bound to make your body and not to mention your taste buds happy.
What Is Vegan Mayo Made Of?
Soaked cashews are the main component of this vegan mayo recipe. To quickly soak your cashes, I suggest using this easy peasy quick soak method. After all, sometimes you want your mayo, and you want it now!
By soaking cashews, you reap the benefits of not only amplifying the flavor, but also breaking down the phytic acid that is found in many nuts and seeds. Phytic acid unfortunately the negative effect of reducing the absorbency of other minerals like zinc, iron and calcium.
Should you find yourself with some more time, you could even consider soaking your cashews overnight and let them sprout. By doing this you increase the protein and amino acid ratio.
You may be wondering what exactly all the above-mentioned good stuff for your body is? Manganese, magnesium, phosphorus, copper and vitamin K are all contained within this sweet, buttery nut.
With a bit more time and effort, by soaking the cashew, you can reap even more nutritious rewards.
Apple cider vinegar is another powerhouse ingredient in this cashew mayo. Not only does it have a delightfully tangy flavor, but it can lower your blood sugar, improve heart health, kill all sorts of bacteria, and help reduce belly fat.
How to Make Vegan Mayo
Start off by gathering the following ingredients:
- soaked cashews (to quickly soak your cashews, use the easy peasy quick soak method)
- apple cider vinegar
- Dijon mustard
- maple syrup
- nutritional yeast
- water
- Sea salt and freshly ground black pepper
- Place all the ingredients into a high-speed blender and pulse until it becomes smooth.
- Then gradually add water until the dressing looks as thick as mayonnaise.
- Taste and season with salt and black pepper to your liking.
Cashew mayo can be stored in an airtight container for about seven days. If it’s looking too thick, simply add a bit of water.
That’s all!
Why This Recipe Works
- Vegan mayo is a much healthier alternative to classic mayo. It contains no eggs and no oil, but it is full of vitamins, minerals, and antioxidants.
- Just like vegan ricotta and vegan bechamel, you can use this recipe as a base for any salad dressing, vegan dip, or vegan spread. It’s completely versatile and can be used as a very welcome addition to all sorts of meals.
- It’s quick to make and the ingredients are probably already in your cupboard.
What Goes With Vegan Mayo?
Perhaps the question should be what DOESN’T go with vegan mayo?
- Besides using it as a base to a salad like my Easy Vegan Coleslaw, try it as a creamy dip with homemade baked potato wedges or any other type of roasted vegetable.
- It’s perfect with vegan potato pancakes or zucchini corn fritters.
- Throw in a few fresh garden herbs, chop up fresh carrots, cucumbers, tomatoes, peppers and whatever other fresh vegetable you love and create a delectable veggie dip (along with vegan blue cheese dressing).
- Use this vegan mayonnaise as a filling in your favorite vegan sushi recipe.
- Use it instead of for your favorite Buddha Bowl.
- Spice it up with a dash of sriracha for a vegan sriracha mayo or add it to vegan bufffalo sauce. For an oriental spicy kick, add a few spoons of green harissa paste.
- Smother it on a pulled jackfruit sandwich or veggie burger.
- It tastes great with this smoky vegan pulled jackfruit.
- Use it as a dip for spring rolls or vegan wraps.
- Try adding a bit of lemon and dill for a new twist on tartar sauce.
- Add a bit of garlic to your mayo for delicious vegan aioli.
Cook’s Tips
- Use this method to quickly soak your cashews, otherwise soak them in water overnight.
- Vegan mayo can be kept in an airtight container in the fridge for up to seven days.
- If it’s too thick, simply add a bit of water.
- Use this vegan mayonnaise as a salad dressing, spread or dip. It’s perfect for vegan coleslaw and a great addition to vegan jackfruit sandwich.
Recipe Variations
- You can use any other sweetener instead of maple syrup: agave juice, date syrup or molasses.
- You can add lemon or lime juice in place of apple cider vinegar for this vegan mayo.
What is your favorite way to use vegan mayonnaise? Leave a comment below! Don’t forget to give a star rating to the recipe if you like it!
Easy Homemade Vegan Cashew Mayo
Ingredients
- 1 cup raw cashews soaked, see notes
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1 1/2 tablespoons nutritional yeast
- about 1/3 cup water
- Sea salt and freshly ground black pepper to taste
Instructions
- Place soaked cashews, apple cider vinegar, mustard, agave syrup, nutritional yeast into a high-speed blender and pulse until smooth.
- Gradually add water until the dressing looks as thick as mayonnaise.
- Taste and season with salt and black pepper to your liking.
Notes
Cook’s Tips
- Use this method to quickly soak your cashews, otherwise soak them in water overnight.
- Vegan mayo can be kept in an airtight container in the fridge for up to seven days.
- If it’s too thick, simply add a bit of water.
- Use this vegan mayonnaise as a salad dressing, spread or dip. It's perfect for vegan coleslaw and a great addition to vegan jackfruit sandwich.
- For an oriental spicy kick, add a few spoons of green harissa paste.
Recipe Variations
- You can use any other sweetener instead of maple syrup: agave juice, date syrup or molasses.
- You can add lemon or lime juice in place of apple cider vinegar for this vegan mayo.
