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Cashew Mayo

This cashew mayo is a creamy, oil-free alternative to store-bought vegan mayo. Perfect for using as a sandwich spread or in a potato or pasta salad such as our creamy vegan dill potato salad, basic vegan potato salad or easy vegan macaroni salad. Plus it's low in fat and easy to make with just a handful of ingredients!
Course Condiment
Cuisine American, Gluten-Free, Vegan
Keyword cashews, dairy-free, egg free, gluten free, mayo, vegan
Prep Time 35 minutes
Total Time 35 minutes
Servings 16 (makes approximately 1 cup; serving size 1 tablespoon)
Calories 41kcal

Ingredients

  • 1 cup raw cashews
  • ½-3/4 cup filtered water
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste if desired
  • 1 tablespoon distilled vinegar
  • 1 teaspoon Dijon mustard
  • ½-1 teaspoon fine sea salt, plus more to taste if desired

Instructions

  • Soak cashews in boiling water for 30 minutes or in cold water at room temperature (covered) for 6-8 hours.
  • Add ½ cup filtered water and the remaining ingredients to a high-powered blender.
  • Drain and rinse cashews and add to the blender.
  • Blend on high for about a total of 5-7 minutes until very smooth and creamy. You will need to stop and scrape the sides of the blender with a silicone spatula a few times during the process. Add up to ¼ cup more water if needed and blend again. Taste test and add more lemon juice and/or salt if desired and blend again. Use right away or refrigerate until ready to use.

Notes

Store mayo in an airtight glass container in the refrigerator (a mason jar works best) for up to a week.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g