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Easy Homemade Vegan Cashew Mayo

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.
Course Condiment, Sauce
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 103kcal
Author Elena Szeliga
Cost $4

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.

Video

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.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Calcium: 9mg | Iron: 1mg