The Best Homemade Vegan Mayo is made with cashews and is amazingly delicious! Try it in our Chickpea Tuna Salad and Curry Tofu Salad.
This oil-free homemade vegan mayo is the perfect base for making salads, dressings, dips, sauces, and spreads. Plus, it's gluten-free, soy-free, and Daniel Fast-approved.
What You'll Need to Make This Cashew Vegan Mayo
- Cashews
- Lemon juice
- Apple cider vinegar
- Dijon mustard (or yellow mustard)
- Garlic powder
- Onion powder
How to Prepare
- Soak cashews in water overnight to soften. For a fast method, add cashews to a small pot with water and simmer for 3 to 5 minutes.
- Drain and rinse cashews.
- Add all ingredients to a mini blender and blend until smooth and creamy.
- Taste and add more lemon juice or apple cider vinegar for more twang. Salt to taste. For a thinner consistency, add more water.
Use this mayo in our Vegan Tuna Salad, Jalapeno Lime Aioli, and Vegan Sriracha Mayo. It's so good, it's also one of our favorite Daniel Fast Sauces and Dressings!
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For a low-fat, nut-free vegan mayo, check out East Vegan Mayo made with silken tofu instead of cashews.
Recipe FAQs
This vegan mayo is healthier than regular mayo and store-bought vegan mayo. Regular mayo is made with eggs and oil and is high in saturated fat and dietary cholesterol. Too much saturated fat and dietary cholesterol have been associated with heart disease. Many store-bought vegan mayo brands have oil and other additives that don't promote health. However, this homemade vegan mayo recipe, made with cashews, and our Low-Fat Vegan Mayo recipe, made with silken tofu, are both healthier options compared to mayo made with eggs and oil, as well as store-bought vegan brands.
Store-bought vegan mayo is expensive and made with a lot of oil, increasing the amount of saturated fat and calories in the spread. When you make your own mayo, you get to control what goes in it. This vegan mayo is made of cashews, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, onion powder, and salt to taste.
No, store-bought vegan mayo, this cashew-based vegan mayo, and tofu-based Easy Vegan Mayo recipe does not have eggs. Eggs are an animal product and if it's vegan, it contains no animal products.
This mayo keeps for up to 5 days in an airtight container (like a mason jar) in the refrigerator. Freezing is not recommended.
There you have it: a buttery-smooth, tangy, shelf-life-friendly Homemade Vegan Mayo that delivers flavor, health, and versatility. It’s the kind of kitchen flex that says, “Yeah, I made this myself, and it’s better than store-bought.” So go make a batch and lead the plant-based revolution one spoonful at a time.
Related Recipes to Check Out
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Best Homemade Vegan Mayo
Equipment
Ingredients
- ½ cup raw cashews, soaked or quick boiled to soften
- 1 ½ tsp lemon juice
- 1 ½ tsp apple cider vinegar
- ½ tsp Dijon mustard (okay to use yellow mustard)
- ½ tsp garlic powder
- ¼ tsp onion powder
- 2 to 3 Tbsp water
- pinch salt or to taste
Instructions
- Soak cashews in water overnight to soften. For a fast method, add cashews to a small pot with water and simmer for 3 to 5 minutes.
- Drain and rinse cashews.
- Add all ingredients to a mini bullet blender and blend until smooth and creamy.
- Taste and add more lemon juice or apple cider vinegar for more twang. Salt to taste. For a thinner consistency, add more water.
Sara P says
I was shocked at how much better this was than the storebought kind. It's fresh and easy to make.
Judy says
Wow! I made this for sandwich & it was terrific. My boyfriend loved it too. Thank you for sharing this deliciousness. I'll be using it in my homemade potato salad too.