This cashew-based vegan mayonnaise recipe checks all the boxes when it comes to making a creamy, versatile and soy-free condiment! Using clean ingredients and a foolproof method, it is perfect for spreading, dolloping and dressing up your favorite dishes.
If you're anything like me, vegan mayo is a staple in my fridge. Creamy with a classic, neutral taste, I use it in so many dishes including my beloved curried chickpea salad and this vibrant purple cabbage slaw (swapping it for the vegan sour cream).
And while it's easy to the grocery store to grab a jar of vegan mayo, I'm just not a fan of the ingredients in any of them. Many use canola oil, modified food starch and preservatives, and even the ones that don't still use various gums and preservatives.
The solution? Make your own vegan mayo at home! Like other recipes in my condiments collection, it's quick and easy using wholesome, basic ingredients. Plus, it's completely soy-free. Just blend and refrigerate. Done!
The key to this vegan mayo recipe is the combination of cashews (for creaminess) and olive oil (for richness). The result is a perfectly blended condiment with a texture and flavor that mimics traditional mayonnaise without the need for complicated techniques or equipment. With just a blender and a few pantry staples, you can create a versatile spread that's as good for sandwiches and wraps as it is for potato salad and salad dressings.
Why You'll Love this Vegan Mayonnaise
- Simple ingredients
- Soy-free
- Creamy and rich with tangy flavor
- Versatile
- Approachable, easy recipe - no hard-to-find ingredients, immersion blender or finicky emulsification techniques!
Ingredients
All you need for creamy vegan mayonnaise are:
- Soaked cashews - check out my guide to soaking cashews for soaking overnight or using a quick-soak method.
- Water
- Lemon
- White distilled vinegar
- Salt
- Extra virgin olive oil - you can substitute avocado oil if necessary but this will change the flavor profile. I woud not recommend using any other type of oil.
That's it! No soy, no aquafaba... just easy ingredients you likely already have on hand in your pantry. The cashews provide the creaminess, the lemon and white distilled vinegar add the tang and the salt brings out all the flavors.
See the recipe card at the bottom of the post for measurements.
How to Make Vegan Mayonnaise
1. Blend the ingredients. Place all the ingredients in a high speed blender. Blend on the highest speed for 45 seconds, or until smooth and creamy. Scrape down the sides with a spatula and blend again for an additional 15 seconds. Adjust the flavors to your liking (e.g., more lemon juice for tang or salt for seasoning).
2. Refrigerate to thicken. Transfer the mayo to an airtight container and refrigerate. The consistency will thicken as it chills. It’s ready to serve immediately if you prefer a thinner texture, but for a classic mayo consistency and best results, let it chill for at least a couple hours (overnight is ideal).
Store in an airtight container such as a mason jar in the fridge for up to 5 days. The mayo will continue to thicken as it chills.
Recipe Tips
- Soak the cashews. Properly soaking your cashews ensures a smooth and creamy texture. Soaking also allows you to use less water in the recipe, keeping the mayo thick and rich.
- Make it in advance. While you can serve the mayo immediately at room temperature, chilling it in the fridge for at least an hour will give it a classic, spreadable consistency. If I'm using it right away, I'll sometimes add an ice cube or crushed ice to the blender to ensure it is served chilled but this does thin the mayo slightly.
- Choose high-quality olive oil. Since the olive oil flavor shines through, use a good extra-virgin olive oil. This tip goes for any raw recipe where the oil isn't cooked or masked by other strong flavors. If you want more richness feel free to increase the oil slightly.
- Customize it as you wish! If you prefer a slightly sweeter or tangier mayo, feel free to add a touch of maple syrup or Dijon mustard.
Why This Recipe Works
This homemade vegan mayonnaise takes inspiration from my go-to vegan sour cream recipe but adds a simple twist: extra virgin olive oil. This addition creates a thicker, creamier texture once chilled and adds classic mayo richness without needing additives or sweeteners. The combination of cashews, lemon, vinegar, salt and olive oil creates a perfect balance of flavor and texture!
More Easy Vegan Condiments
I can't believe it's taken me this long to get this creamy mayo recipe up on the blog but I'm glad it finally has a home. I'm so excited for you to try it! Please comment below with your thoughts or tag me @eatingbyelaine so I can see how you use it!
Creamy Soy-Free Vegan Mayo (Made with Cashews)
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
This cashew-based vegan mayonnaise recipe checks all the boxes when it comes to making a creamy, versatile and soy-free condiment! Using clean ingredients and a foolproof method, it is perfect for spreading, dolloping and dressing up your favorite dishes.
Ingredients
- 1 cup raw cashews, soaked, rinsed and drained
- ½ cup filtered water (use ⅔ cup if not using a high-speed blender)
- 1 large juicy lemon, juiced
- 1 teaspoon white distilled vinegar
- ¼ teaspoon fine salt
- 1 ½ tablespoons extra virgin olive oil
Instructions
- Blend the ingredients. Place all the ingredients in a high-speed blender. Blend on the highest speed for 45 seconds, or until smooth and creamy. Scrape down the sides with a spatula and blend again for an additional 15 seconds. Adjust the flavors to your liking (e.g., more lemon juice for tang or salt for seasoning).
- Refrigerate to thicken. Transfer the mayo to an airtight container and refrigerate. The consistency will thicken as it chills. It’s ready to serve immediately if you prefer a thinner texture, but for a classic mayo consistency and best results, let it chill for at least a couple hours (ideally overnight).
Equipment
Buy Now → Notes
Soak the cashews. Properly soaking your cashews ensures a smooth and creamy texture. Check out my guide for the best way to soak cashews.
Make it in advance. While you can serve the mayo immediately at room temperature, chilling it in the fridge for at least a couple hours (ideally overnight) will give it a classic, spreadable consistency. If I'm using it right away, I'll sometimes add an ice cube or crushed ice to the blender to ensure it is served well chilled but this does thin the mayo slightly.
Choose high-quality olive oil. Since the olive oil flavor shines through, use a good extra-virgin olive oil. This tip goes for any raw recipe where the oil isn't cooked or masked by other strong flavors.
Do not use a food processor or immersion blender for this recipe. If you are looking for a high speed blender, you can see my review of blenders at every budget here.
- Prep Time: 5
- Category: Condiment
- Method: Blender
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