Vegan Mayo Recipe
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.
Servings: 8
Calories: 135kcal
Equipment
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
Instructions
- Put all ingredients into a blender and purée until smooth.
- Refrigerate the mayo to thicken. You can use right away but it won't be as thick.
- Serve!
Notes
- My #1 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.
- 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.
Nutrition
Calories: 135kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 199mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg