Go Back
+ servings

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
Keyword cashew mayo, vegan mayo, vegan mayo recipe, vegan mayonnaise
Cook Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 103kcal
Cost $4


  • 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


  • 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.



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.


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