Easy Cashew Mayonnaise {4 ingredients, vegan, Paleo, oil-free}

Healthy, easy and amazing cashew mayonnaise! Made with 4 ingredients (plus water and salt), it is oil-free, vegan, and Paleo. Use it in any and all recipes calling for mayonnaise.

The price of plant-based mayonnaise makes me faint.

In addition to being close to 4 times the cost of traditional mayonnaise, the jars tend to be tiny. That’s fine if you are using it for an occasional swipe on a sandwich. But the mayonnaise-dependent summer salads in the warm months ahead (e.g., potato salad, coleslaws, and more) can break the bank in a single meal.

So I did what I typically do in such situations. I made my own. And you can make it, too, because my recipe is as easy as can be!

Start by soaking 1 cup of raw cashews. You can soak the cashews overnight, but I usually use a quick method: soak in boiling water for 15 to 20 minutes. The cashews will plump up to roughly twice their size.

Drain and rinse the cashews, and then blend with water, freshly squeezed lemon juice, a hit of Dijon mustard (tangy goodness), garlic powder and sea salt. A small bullet-style blender is ideal for this quantity of mayonnaise.

Oh, and yes, you are reading correctly: this mayonnaise has NO OIL! The velvety richness is derived from the fat in the cashews. Easy. Healthy. Amazing.

Here’s a breakdown of this mayo’s stellar attributes:

*Vegan
*Paleo
*Oil-free
*4 ingredients (plus water & salt)
*Frugal
*Less than half the calories of traditional mayonnaise

I know that you are going to love this mayo!

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Yield: 1 cup (250 mL)

Easy Cashew Mayonnaise {vegan, Paleo, oil-free, 4 ingredients}

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Healthy, easy and amazing cashew mayonnaise! Made with 4 ingredients (plus water and salt), it is oil-free, vegan, and Paleo. Use it in any and all recipes calling for mayonnaise.

Ingredients

• 1 cup  (4 oz/112 g) raw cashews
• 1/3 cup (75 mL) cold water (more, as needed)
• 2 tablespoons (30 mL) freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1/4 teaspoon fine sea salt (more or less, to taste)

Instructions

1. Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
2. In a small food processor or handheld blender (i.e., bullet-style blender), process the cashews, water, lemon juice, mustard, garlic powder, and salt.
3. Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth creamy-looking, and the consistency of mayonnaise (be patient, this will take a good amount of stopping,  starting, and scraping--about 3 to 4 minutes).
4. If desired, add more water for a looser mayonnaise. Taste the mayonnaise and add more salt, mustard, garlic power or lemon juice as desired.

Notes

Storage: Store the mayonnaise in an airtight container in the refrigerator for up to 1 month. Freezing is not recommended.

Overnight Soaking: If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).

Blending Tip: I specify a small food processor or blender because the small volume of mayonnaise is difficult to blend in a regular size food processor or blender. If you are making a large batch of the mayonnaise (e.g., double or triple), a regular size food processor or blender will work.

Fresh Garlic: I like the simplicity of using garlic powder, but fresh garlic can be used, too. I do not recommend using raw garlic; the flavor is too strong and grows stronger as the mayonnaise is stored. Instead, blanch the garlic in boiling water for 1 to 2 minutes or roast the garlic. I recommend 1 to 2 cloves, to taste.

Nutrition Information

Serving Size

1 tablespoon
Amount Per Serving Calories 45Total Fat 3.5gSaturated Fat 0.5gCholesterol 0mgSodium 43.8mgCarbohydrates 2gFiber 0.5gSugar 0.5gProtein 1.3g

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