This vegan mayo is creamy and fluffy like regular mayo but without eggs! It’s made with cashews for a rich, full-bodied texture and flavor.
You need to try this homemade vegan mayo! Perfect for use in sandwiches, salads, dips, and more. I love using this mayo in potato salad, chickpea salad, and Japanese sesame dressing. It’s so versatile and easy to make – all you need is a blender! (I love my Nutribullet* for this.)
Homemade Vegan Cashew Mayo FAQ
How long does homemade vegan mayo last?
I recommend using this vegan mayo within 1-2 weeks. If you notice any mold starting to grow, or it develops a weird flavor or smell, toss it. To extend its storage life, keep the mayo in an airtight container in the fridge and always use clean utensils to scoop the mayo.
Tips for Success
Soak the cashews ⟶ For the smoothest mayo, make sure you soak the cashews overnight or in hot water for at least 10 minutes before blending.
Use a high power blender ⟶ If your blender is too weak you will end up with a gritty mayo with small chunks of cashews. I recommend using a Nutribullet* or Vitamix*.
How to Use Vegan Cashew Mayo
- Vegan “Tuna” Mayo Onigiri (coming soon!)
- Japanese Sesame Dressing (coming soon!)
- chickpea salad
- potato salad
- pasta salad
- sandwiches
- salad dressings (vegan ranch or Caesar Salad dressing)
- as a dip for steamed veggies (I dipped steamed asparagus in Japanese mayo all the time when I was little)
- as a topping for okonomiyaki
If you try out this vegan cashew mayo, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Cashew Mayo
Ingredients
- 1 cup raw cashews, soaked overnight or in hot water for at least 10 minutes
- ½ cup water
- 2 tsp lemon juice
- 2 tsp apple cider vinegar or rice vinegar
- ½ tsp salt
- ½ tsp dijon mustard
- 1 tsp
nutritional yeast* - ⅛ tsp garlic powder
- ½ tsp sugar, optional
Instructions
- Add all ingredients to a blender and blend until smooth. Add extra water if needed to help blend, but try not to add too much or your mayo will be too thin.
- Transfer to an airtight jar, cover, and store in the fridge. It will thicken slightly after a few hours in the fridge.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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