Creamy and Rich Vegan Cashew Mayo

vegan cashew mayonnaise

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5 from 16 reviews

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!



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


  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.



  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


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