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Vegan mayonnaise in a small white bowl next to an open-faced sandwich and a plate of tomatoes with a white marble background.

Creamy Soy-Free Vegan Mayo (Made with Cashews)


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  • Author: Elaine Gordon
  • 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

Units Scale

  • 1 cup raw cashews, soaked, rinsed and drained
  • 1/2 cup filtered water (use 2/3 cup if not using a high-speed blender)
  • 1 large juicy lemon, juiced
  • 1 teaspoon white distilled vinegar
  • 1/4 teaspoon fine salt
  • 1 1/2 tablespoons extra virgin olive oil


Instructions

  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 (ideally overnight). 

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