Learn how to make your own homemade vegan mayo that tastes like the real thing! Fast, fresh, and seriously delicious!
Why this recipe works
- Healthier. No cholesterol and less saturated fats as compared to regular mayo.
- Easy and quick. Prepared in just a few simple and easy steps, you need no more than 10 minutes to prepare it.
- Inexpensive. Store-bought vegan mayo is super expensive and honestly, doesn’t even taste that good!
What I love most about this vegan mayo recipe is that it tastes exactly the same as regular mayo, to the extent that it may be hard to tell the difference!
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What is vegan mayonnaise made of?
If you are familiar with vegan cooking, you’ll surely have all of these ingredients on hand. Here is what you’ll need:
- Cashews. Raw and unsalted.
- Olive oil.
- Lemon juice. Freshly squeezed.
- White wine vinegar. Acts as an emulsion and improves the flavor.
- Dijon mustard. Adds flavor.
- Raw sugar. Or use granulated sugar.
- Spices. Garlic powder, salt, and pepper.
How to make vegan mayo
This recipe follows a simple 2-step process. Once the cashews have been prepped, all you do is blend everything up!
Step 1: Soak the Cashews
In a large mixing bowl, add your cashews and pour in boiling hot water and cover it up. Leave them soaking for about 1.5 hours till they are thoroughly soaked and softened.
Drain out your cashews, catching them in a net bowl or strainer and them through cold water. Make sure you rinse them through and through.
Step 2: Blend the ingredients
Combine your sugar, salt, Dijon mustard, lemon juice, vinegar, pepper, oil, and garlic powder along with a spoonful of cold water, and put them in a food processor. A blender works equally well.
Process/ blend all the ingredients on high speed till you see them gain a mayo-like consistency. Open the lid and scrape down the walls with a spatula and blend again till it starts to feel exactly like mayo – thick and creamy!
Tips to make the best recipe
- Measure the ingredients very carefully to ensure it comes out as expected. The correct ratio of the ingredients will affect both flavor and texture.
- Use a good quality food processor or blender that has ice-crushing capabilities. This will ensure the mayonnaise is perfectly smooth.
- Before you start, make sure all the ingredients are at room temperature as they will mix well.
To store. Use air containers, preferably glass jars to refrigerate any leftover mayo and it will last you up to 5 days.
To freeze. Place leftover mayonnaise in a glass container and store it in the freezer for up to 2 months.
Recipes to use this with
Frequently asked questions
If you need an instant vegan mayo fix, whisk together some vegan yogurt with a dash of salt, vinegar, and a pinch of sugar.
Lack of oil can cause mayo not to thicken. If that is the case, try adding in a little more and blending to see the difference.
Egg-free mayo is definitely a healthier option than regular mayo because it’s cholesterol free and contains fewer calories.
Vegan Mayo Recipe
- 1/2 cup cashews
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon raw sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- Add the cashews to a bowl and soak them in boiling water for at least 30 minutes.
- Drain the cashews and add them to a food processor or blender. Add the remaining ingredients and blend very well until smooth and creamy.