Here’s an easy oil-free vegan cashew mayonnaise recipe that’s creamy, rich, and perfect for spreading or dipping!
If you’re looking for a healthy, oil-free alternative to traditional mayo, this vegan cashew mayonnaise is a game-changer! It’s rich, creamy, and perfectly tangy, made with simple whole-food ingredients—no processed oils or additives. Whether you’re spreading it on sandwiches, using it as a dip, or stirring it into salads, this homemade mayo delivers all the flavor and texture you love in a healthier way. Plus, it’s incredibly easy to make—just blend and enjoy!
Why You’ll Love This Cashew Mayo
- Ultra Creamy – Smooth and rich without any added oil.
- Healthy & Wholesome – Made with simple, whole-food ingredients.
- Versatile – Perfect as a spread, dip, or dressing.
- Easy to Make – Just blend and enjoy!
- Dairy-Free & Egg-Free – A plant-based alternative to traditional mayo.
Once you try it, you won’t miss store-bought mayo! 😊
Oil-Free Vegan Cashew Mayonnaise
Ingredients:
- 1 cup raw cashews (soaked for 2–4 hours in lukewarm water, or 30 min – 1 hour in hot water, then drained)
- ½ cup water
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
Instructions:
- Blend all ingredients in a high-speed blender until completely smooth and creamy. Scrape down the sides as needed.
- Taste and adjust seasonings—add more lemon juice for tang, more salt for flavor, or more water for a thinner consistency.
- Transfer to a jar and refrigerate for at least 30 minutes to thicken.
- Use as a spread, dip, or dressing! Keeps for 5–7 days in the fridge.
Recipe Tips
Soak the Cashews – Soaking for at least 2–4 hours (or boiling for 10 minutes) makes them blend smoother and creamier.
Soaking cashews in hot water will significantly speed up the soaking process. Instead of soaking them for 2–4 hours in room-temperature water, you can:
✅ Soak in hot water for 30 minutes to 1 hour
✅ Boil for 10 minutes for an even quicker option
Both methods help soften the cashews, making them blend into a smooth and creamy mayo. Just be sure to drain and rinse them before blending! 😊
Use a High-Speed Blender – This ensures a silky texture without any graininess. If using a regular blender, blend longer and scrape down the sides as needed.
Adjust the Consistency – Add more water for a thinner, dressing-like texture or less for a thicker spread.
Customize the Flavor – Add a pinch of black salt (kala namak) for an eggy taste, a dash of maple syrup for subtle sweetness, or smoked paprika for a hint of smokiness.
Let it Chill – Refrigerate for at least 30 minutes before using. This helps the flavors meld and gives it the perfect thick, mayo-like consistency.
Enjoy your homemade mayo! 😊
Vegan Cashew Mayonnaise
Ingredients
- 1 cup raw cashews soaked for 2–4 hours, then drained
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt adjust to taste
Instructions
- Blend all ingredients in a high-speed blender until completely smooth and creamy. Scrape down the sides as needed.
- Taste and adjust seasonings—add more lemon juice for tang, more salt for flavor, or more water for a thinner consistency.
- Transfer to a jar and refrigerate for at least 30 minutes to thicken.
- Use as a spread, dip, or dressing! Keeps for 5–7 days in the fridge.
This oil-free vegan cashew mayo is a must-try for anyone looking for a healthier, plant-based alternative to traditional mayonnaise. It’s creamy, tangy, and incredibly versatile, perfect for sandwiches, dips, dressings, and more. Plus, it’s made with wholesome ingredients you can feel good about! Give it a try, and let me know how you use it—I’d love to hear your favorite ways to enjoy this delicious homemade mayo! 😊