Best Vegan Mayonnaise
Ingredients:
- 1 cup raw cashews (soaked in hot water for 20–30 minutes, then drained)
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- Juice of 1 lemon (about 2–3 tablespoons)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ½ cup avocado oil for smoother and richer texture.
- 1 tsp garlic powder
- 1 tsp mustard seed powder
••1 tsp salt
🥣 Vegan Cashew Mayonnaise Recipe
A creamy, tangy, and wholesome plant-based mayo made with cashews and aquafaba — perfect as a spread, dip, or salad dressing base.
This homemade vegan mayonnaise is a budget-friendly and wholesome alternative to store-bought plant-based versions. Made with simple, whole-food ingredients, it’s a perfect example of resourceful, scrappy cooking. While many commercial vegan mayos rely on ingredients like soy, pea protein, and additives to mimic the texture of traditional mayo, this version uses blended cashews to achieve a naturally creamy consistency. When paired with the right seasonings, it makes a delicious, egg-free substitute that’s both satisfying and nutritious.
Instructions:
- Soak the Cashews:
Place raw cashews in hot water and soak for at least 20 minutes to soften. Drain before using. - Blend:
In a high-speed blender or food processor, combine soaked cashews, aquafaba, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, and salt. - (Optional) Add Oil for Creaminess:
If using oil, drizzle it in slowly while blending to emulsify for a silkier texture. This step is optional — the mayo will still be creamy without it. - Blend Until Smooth:
Blend on high speed for 1–2 minutes, or until completely smooth and creamy. Scrape down the sides as needed. - Taste and Adjust:
Taste and adjust seasoning. You can add a bit more lemon juice or salt to suit your preference. - Store:
Transfer to an airtight container and refrigerate. It will thicken slightly as it chills. Use within 7–10 days.
