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Creamy and Rich Vegan Cashew Mayonnaise

A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo!

How to Make Creamy and Rich Cashew Mayo

Making your own egg-free, dairy-free mayonnaise is easier than you think! All it takes is 5 minutes (30 minutes if you count the time to soak your cashews!)

We use cashews because they have a neutral flavour and the best texture for making this kind of condiment! Simply soak the cashews overnight (I always have a batch going in the refrigerator) and toss them in the Vitamix blender with the spices! It comes our SMOOTH!

Use this plant-based sauce over Cobb Salads or with your Okonomiyaki Cauliflower Bites in! It will also go GREAT with that Turkey Katsu Sando stack!

Cauliflower Okonomiyaki
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vegan cashew mayonnaise

Creamy and Rich Vegan Cashew Mayo

  • Author: Nancy
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 1 cup 1x
  • Category: Sauces, Condiment
  • Method: Blend
  • Cuisine: American

Description

A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo!


Scale

Ingredients

1 cup raw cashews

1.5 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp dijon mustard

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 water


Instructions

  1. Soak cashews overnight in the refrigerator or in hot water for 30 minutes for a quick soak. If you are using a Vitamix, soaking is optional. Drain water when ready to use. 
  2. Place all the ingredients into a high-speed blender and blend until very smooth and creamy. Use a under blade scrapper to get all the mayo from the canister.
  3. Taste test the flavours and adjust to your preference. See notes.
  4. Pour into a half litre Weck jar or air tight container. 
  5. Refrigerate for 1-2 hours before serving. Store in fridge for 3 days.


Notes

  1. If you are using a Vitamix blender than soaking is optional. But I recommend at least a quick soak in hot water for 30 minutes so the mayo becomes that much creamier.
  2. Test Taste / Adjust Flavours: 
  • Apple Cider Vinegar for tanginess
  • Lemon juice for acidity
  • Salt for saltiness
  • Water for viscosity – ex. more water if you want it thinner

Keywords: vegan mayo, cashew mayonnaise, vegan mayonnaise, dairy free mayonnaise, how to make cashew mayo, egg free mayo, healthy mayo recipes

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MORE VEGAN RECIPES: 

VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

KIMCHI CAULIFLOWER FRIED RICE

ANTI-INFLAMMATORY VEGAN SOUP

ACTIFRY BRUSSEL SPROUTS WITH GARLIC CHILI 

BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM

KETO FRIENDLY BLUEBERRY SMOOTHIE

HOMEMADE POPPYSEED DRESSING

CRANBERRY FRISEE SALAD

HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)

NO MAYO APPLE VINEGAR COLESLAW

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