Go Back
–+ servings
Cashew mayo (vegan mayonnaise) in a pink bowl.
Print

Cashew Mayo (Vegan Mayonnaise)

This homemade Cashew Mayo is quick and easy to make with a creamy texture and tangy flavor. You need just 6 ingredients and it's egg-free and oil-free!
Course condiment
Cuisine American
Keyword cashew, mayo, mayonnaise, vegan
Prep Time 5 minutes
Non-active time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 8 servings
Calories 95kcal
Author Leanne

Ingredients

  • 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
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder

Instructions

  • 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.

Notes

  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.

Nutrition

Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 152mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg