Cashew Mayo (Vegan Mayonnaise)

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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.

Overhead view of cashew mayo in a pink bowl with a spoon on the side.

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

Ingredients to make cashew mayo arranged individually on a pink surface.

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.

Cashews and other mayo ingredients in a food processor.

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).

Cashew mayo blended together in a food processor.

Taste, then add more salt, if necessary.

Refrigerate for a few hours to let the mayo thicken.

Recipe variations

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

Do you need to soak the cashews?

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.

Do you need to use a high-powered blender or food processor?

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.

How long does cashew mayonnaise last?

If stored in an airtight container in the fridge, this cashew mayo should last 5-7 days.

How do you thicken cashew mayo?

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.

How do you use this vegan mayo?

You can use it in all the ways you would use traditional mayonnaise. It’s great on sandwiches or burgers, in salad dressings, potato salad, macaroni salad, or even as a dip for veggies or fries (like these air fryer turnip fries or air fryer sweet potato wedges)!

Three-quarter view of vegan cashew mayo in a small pink bowl with a spoon next to it.

More cashew dips and spreads

If you make this recipe, I’d love to hear what you think in the comments below!

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