Best Homemade Vegan Mayo
The Best Homemade Vegan Mayo is made with cashews and is amazingly delicious! This oil-free vegan mayo is the perfect base for making salads, dressings, dips, sauces, and spreads. Plus, it's gluten-free and soy-free.
Servings: 4
Calories: 92kcal
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.
Notes
Leftovers/Meal Prep: This mayo keeps well in an airtight container (like a mason jar with a lid) for up to 5 days in the refrigerator.
Nutrition
Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 19mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
