This homemade Cashew Mayo recipe is quick and easy to make with a creamy texture and tangy flavour. You need just 6 ingredients and it’s egg-free and oil-free!
If you’ve ever looked for vegan mayonnaise at the grocery store, you know it’s usually a lot more expensive than regular mayo.
Since I don’t eat enough mayo to justify buying a jar, when I’m craving it on a sandwich or burger, I usually whip up a batch of cashew mayo.
This recipe is small batch, plant-based and simple to prepare. It’s the perfect topping for sandwiches and burgers, and you can also use it as a dip or add it to salad dressings.
Why you’ll love this recipe
- You need just 6 ingredients plus water to make this recipe.
- It’s egg-free, dairy-free and oil-free.
- You can add different herbs or spices to change up the flavour.
- It’s smooth, thick, creamy and tangy. Everything you want in a mayo!
Ingredients for cashew mayo
Cashews – I use raw cashews (unsalted and unroasted) and soak them in hot water for 30 minutes.
Lemon juice – To add some tangy flavour, you’ll need the juice from one large lemon. That’s about 3-4 tablespoons. For the best flavour, use freshly squeezed lemon juice and not bottled lemon juice, which usually has additives.
Vinegar – A little more tang comes from a tablespoon of vinegar. I normally use apple cider vinegar but white vinegar works too.
Salt – I used kosher salt but you can also use table salt or fine sea salt. Feel free to use more or less to suit your taste.
Onion powder – For a mild onion flavour with a hint of sweetness, you’ll need 1/2 teaspoon of onion powder. Make sure you use onion powder and not onion salt.
Sugar – I like to add a teaspoon of sugar to balance the tanginess from the lemon juice and vinegar. I used cane sugar, but you can also use granulated sugar.
Water – You’ll need hot water for soaking the cashews and about 5 tablespoons of cold water to help the cashews blend together.
How to make vegan mayonnaise with cashews
Soak your cashews in hot water for at least 30 minutes. (If your blender or food processor isn’t high-powdered, you’ll need to soak the cashews for 5-6 hours or overnight).
Drain and add the cashews to a blender or food processor with the rest of the ingredients.
Blend on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
If the mayo is too thick to blend, add more water (1 tablespoon at a time).
Taste, then add more salt, if necessary.
Refrigerate for a few hours to let the mayo thicken.
- Add more lemon juice or vinegar for an extra tangy flavor.
- Add more sugar for a sweeter flavour.
- Use garlic powder instead of onion powder. Or use both!
- Change up the flavour and colour by adding some fresh herbs like dill or spices like Cajun seasoning.
- For an extra creamy consistency, use cashew milk instead of water.
- Add some nutritional yeast for a cheesy flavour.
- Add more water for a thinner consistency.
Frequently asked questions
Yes, this is a must. Soaking the cashews in hot water for at least 30 minutes helps soften them up and blend into a creamy consistency.
A high-powered blender or food processor will definitely make it easier to achieve an ultra creamy mayo consistency. It’s not essential, however. If your blender or food processor isn’t high-powdered, you can soak your cashews overnight, or for at least 5-6 hours. If you have trouble blending the cashews, try to add more water or blend the cashew mixture in batches.
If stored in an airtight container in the fridge, this cashew mayo should last 5-7 days.
If you prefer a thick mayo, just reduce the amount of water you add. Keep in mind that cashew mayo thickens as it sits in the fridge. If it ends up being too thick for you, just stir in a little water.
More cashew dips and spreads
- Roasted Red Pepper Dip
- Mushroom Spinach Dip
- Creamy Herb Dip
- Creamy Jalapeno Dip
- Chipotle Dip
- Cashew Queso
If you make this recipe, I’d love to hear what you think in the comments below!Print
This homemade Cashew Mayo is quick and easy to make with a creamy texture and tangy flavour. You need just 6 ingredients and it’s egg-free and oil-free!
- 1 cup raw cashews
- 1 cup hot water
- 5 tablespoons cold water
- 1 large lemon, juiced (about 3–4 tablespoons)
- 1 tablespoon vinegar (apple cider or white vinegar)
- 1 teaspoon cane sugar (or granulated sugar)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- Place the cashews and hot water in a glass dish. Cover and let soak for at least 30 minutes.
- Drain and add the cashews to a blender or food processor with the rest of the ingredients.
- Blend on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
- If the mayo is too thick to blend, add more water (1 tablespoon at a time).
- Taste, then add more salt, if necessary.
- Refrigerate for a few hours to let the mayo thicken.
- A high-powered blender or food processor works best for this recipe. If you don’t have one, I recommend soaking your cashews for 5-6 hours or overnight.
- If you have difficulty blending the cashews, try blending in batches or adding more water.
- The total recipe time includes time for the cashews to soak and for the mayo to chill. The actual hands on time is only 5 minutes.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: vegan, cashew, mayo, mayonnaise