clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cashew mayo (vegan mayonnaise) in a pink bowl.

Cashew Mayo (Vegan Mayonnaise)

  • Author: Leanne
  • Prep Time: 5 minutes
  • Non-active time: 2 hours 30 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 1.5 cups
  • Category: Spread
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


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 34 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


  1. Place the cashews and hot water in a glass dish. Cover and let soak for at least 30 minutes.
  2. Drain and add the cashews to a blender or food processor with the rest of the ingredients.
  3. Blend on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
  4. If the mayo is too thick to blend, add more water (1 tablespoon at a time).
  5. Taste, then add more salt, if necessary.

  6. Refrigerate for a few hours to let the mayo thicken.


  1. 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.
  2. If you have difficulty blending the cashews, try blending in batches or adding more water.
  3. 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.
  4. 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