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Vegan Mayo

Name: Vegan Mayo Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 ½ cups raw cashews ((see note)); 13 tablespoons water (, 3/4 cup plus 1 tbsp); 2 tbsp distilled white vinegar; 2 tsp fresh lemon juice; ¾ tsp sea salt; 1/8 tsp ground mustard seed; 1/8 tsp freshly chopped garlic

By Sophia DeSantis, Reviewed by Anjali Shah on April 13, 2025

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Making Vegan Mayo at home takes just 10 minutes and it’s a much healthier option. I blend raw cashews with lemon juice and mustard seed to make a creamy sauce that I want to spread on just about everything. There’s no oil or eggs, so it’s completely dairy-free and gluten-free too.

Knife coming out of a jar of homemade mayo with mayo on it

I’ve never really been a big mayo fan, at least not until I started making it at home. My recipe is actually healthy, thanks to one of my favorite ingredients, cashews, which give it that rich creaminess I love adding to my meals. And if you’re into all things spicy, you’ve got to check out my spicy vegan sriracha mayo recipe too.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Sauce Recipes

📋 Recipe Card

Vegan Mayo Recipe

The thing with mayo is that it’s such a universal sauce, you can spread it on pretty much everything, from sandwiches to burgers, and even kids pick up the habit early on. But now you can try my version, which is completely plant-based and made with clean ingredients. Don’t just take my word for it, make it yourself and you’ll want to add it to your favorite sauce collection.

👩🏽‍🍳 Why I Love This Recipe

The answer is pretty simple, this vegan mayo recipe totally changed how I think about mayo. Like I said, I never really cared for it before, the store-bought versions just never pleased my palate. But once I started making it at home and tested it a few times, everything clicked. This is it, I’m officially committed to this mayo recipe now! 🙂

And let me explain you why…the cashews give it a creamy texture without any oil or eggs, which makes it completely plant-based and gluten-free. That’s a big win in our house since we eat gluten-free most of the time. Then, the vinegar and lemon juice add just the right tang, and the mustard seed makes the flavor more interesting. Plus, it blends up easily, I just pop it in the fridge, and by the time I need it, it’s thickened up perfectly.

These days, there’s almost always a jar of this mayo in my fridge, ready to spread, dip, or drizzle onto just about anything. What I’ve realized is that making a big batch actually saves me money, especially when we host summer BBQs in the backyard. We go through a lot, on hot dogs, burgers, fries, you name it. The kids love dipping, I love spreading, and someone always ends up drizzling it right over the top… and honestly, I get it. Why not?!

🥘 Ingredients

I only use wholesome ingredients to make this vegan mayo recipe. Here’s what you’ll need to get started:

Cashews: I use raw cashews to create the creamy texture without any dairy or oil. You could substitute for macadamia nuts, but they are more expensive and I personally haven’t try it yet.

Liquid ingredients: Water, vinegar, and lemon juice make everything blend smoothly and add the tangy flavor I love.

Seasonings: A pinch of salt, a bit of garlic, and a touch of mustard seed give the mayo a nice flavor.

🔪 How To Make

It’s honestly easier and quicker to make this than running to the store. The process is so simple, I end up making it every time I need mayo. Here’s how I do it:

Blend the ingredients: I add the cashews, water, vinegar, lemon juice, salt, mustard seed, and garlic to the blender. Then, I blend everything until it’s completely smooth and creamy.

Let it chill: I refrigerate the mayo so it can thicken. It’s ready to use right away, but I like it even more after it’s had time to set.

Serve it: Once it’s thickened, I use it on sandwiches, wraps, or as a creamy dip.

💭 Expert Tips

My #1 Secret Tip for making this vegan mayo recipe is to make sure the cashews are softened enough before blending. If I’m not using a high-speed blender, I either soak the cashews overnight or boil them for about 30 minutes. I’ve even used a coffee grinder to break everything down first, and it makes the sauce come out smooth and creamy too.

Other Tips To Keep In Mind:

Let it rest: I always let the mayo sit in the fridge before serving so it can thicken up nicely. It gets creamier the longer it chills.
Taste and adjust: Once it’s blended, I always give it a quick taste. Sometimes I add a splash more lemon juice or a pinch of salt, depending on how I’m using it.
Scrape the sides: I stop the blender a couple of times to scrape down the sides. That way, everything blends evenly and nothing gets left behind.
Use fresh lemon juice: I’ve tried bottled, but fresh lemon juice gives the mayo a much cleaner flavor.
Serving size: This recipe makes about one cup of mayo. I usually use two tablespoons per serving.

📖 Variations

The good news is you can always change my original recipe to suit your taste. In my blog, we’re all about exploring flavors and enjoying good food without overthinking it. These are a few variations I’ve already tested and loved:

Garlic herb mayo: I add 1 small clove of garlic and about 1 tablespoon of chopped fresh herbs like parsley or dill. It gives the mayo a fresh flavor that’s perfect for wraps and veggie sandwiches.

Spicy mayo: I mix in 1 to 2 teaspoons of sriracha, depending on how spicy I want it. It’s great on burgers, grain bowls, or as a dipping sauce.

Smoky mayo: I stir in 1 teaspoon of smoked paprika or a few drops of liquid smoke. It adds a smoky flavor that pairs really well with roasted vegetables or tofu.

🍽 Serving Suggestions

This vegan mayo is wonderful in and on everything. I love using it as a spread for sandwiches, wraps, and burgers. Here are some of my favorite recipes where I love using this mayo:

Sandwiches: I love spreading this mayo on my smashed chickpea salad sandwich or this vegan egg salad sandwich.

Burgers: I use it on a high protein veggie burgers and of course on my hemp burgers for that perfect finishing touch that also my kids love.

Wraps: This mayo is great in wraps like this vegan hummus avocado wrap that I love as a quick lunch, and also sometimes I add mayo to this healthy falafel wrap, it’s just soo good!

🧊 Storage Directions

Refrigeration: I store the mayo in an airtight container in the fridge, and it keeps well for up to one week.

Freezing: I don’t recommend freezing this mayo since the texture changes once it thaws and won’t be as smooth.

❓Recipe FAQs

Can I use roasted cashews instead of raw?

I personally always stick with raw cashews because roasted ones change the flavor and don’t blend as smoothly. Raw gives the best creamy texture we want for this recipe.

Is this mayo good for kids?

Yes, my kids love it in sandwiches and wraps, but their favorite way to eat it is dipping eggplant fries straight into the jar. I didn’t expect them to get so into it, but now it’s one of those things I keep on hand just for that reason.

Can I double the recipe?

Absolutely. I double it all the time, especially when we’re hosting or getting ready for a week of big lunches. I check that my blender can handle the extra volume, and I let it blend a little longer to make sure everything turns out just as smooth and creamy.

Hand holding a burrito with roasted veggies and rice coming out of the front

🥣 More Vegan Sauce Recipes

Love this plant based SAUCE recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

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