This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Healthy, amazing, easy 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. Specifically, I made Easy Cashew Mayonnaise. And you can make it, too, because my recipe is as easy as can be!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Frugal
- Fewer than half the calories of traditional mayonnaise
- Gluten-free
- Grain-free
- Paleo
- Made with 4 ingredients
- Oil-free (no olive oil, avocado oil, or any other vegetable oil)
- Quick and easy to make
Oil-Free Vegan Mayonnaise
Yes, you are reading correctly: this mayonnaise has NO OIL! The velvety richness is derived from the fat in the cashews. Easy. Healthy. Amazing.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- raw cashews
- freshly squeezed lemon juice
- Dijon mustard (certified Vegan, as needed)
- garlic powder (or fresh garlic)
You will also need some water (I use filtered tap water) for blending and (optional) salt, to taste.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Soak the Cashews
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.
Step Two: Drain and Rinse the Cashews
Drain and rinse the cashews, discarding the soaking water.
Step Three: Process the Cashews
Blend the soaked, drained cashews, freshly squeezed lemon juice, Dijon mustard (tangy goodness), garlic powder and sea salt to a small blender. A bullet-style blender is ideal for this quantity of mayonnaise.
Step Four: Adjust Seasonings to Taste
Taste the mayonnaise and adjust the seasonings (lemon juice, mustard, garlic, salt) to taste.
I know that you are going to love this mayo!
FAQ
- How should I store the easy cashew mayonnaise? Store the mayonnaise in an airtight container in the refrigerator for up to 1 month. Freezing is not recommended.
- Can I soak the cashews overnight (instead of a quick soak)? Yes! 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).
- Any tips for blending the vegan cashew mayonnaise? 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. I have not tried an immersion blender for the mayonnaise.
- Can I use fresh garlic instead d of garlic powder? Yes! 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.
Related Recipes
Easy Cashew Mayonnaise (Vegan, Oil-free)
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
- 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.
- In a small food processor or handheld blender (i.e., bullet-style blender), process the cashews, water, lemon juice, mustard, garlic powder, and salt.
- 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).
- If desired, add more water for a looser mayonnaise. Taste the mayonnaise and add more salt, mustard, garlic power or lemon juice as desired.
This came out great. The consistency is perfect. Thanks!
That’s fantastic, Shellie! Glad to hear that it was a success.
I am a beginner. will make cashew mayonnaise today . The comment will follow.
Sounds good, Larrie! 🙂
Great recipe thank you!
So glad you like it, Rosie!
This recipe comes out creamy even though I use an immersion blender (it is pretty strong). I use this for my potato salad and as a base for creamy oil-free salad dressings. It is easy and perfect
This recipe will be used regularly in my home. I used the smoothie setting on my blender and this turned out smooth and creamy. I will add less garlic powder in the future (3/4 tsp) to suit my taste. The flavor and consistency works for mayonnaise and a dip.
I am so glad that you like it, Mary!
So glad I found this and have you and Siri to thank! Going to check out more of your recipes and hope there are many cooking with gluten free grains!
Yay Siri! So glad you found me, too, welcome to the site! 🙂
So good! The only thing I did different was use a fresh garlic clove instead of garlic powder (because it is what I had). It’s delicious 🙂 Thank-you!
Congrats! So far, the best cashew mayo…something I’ve been postponing to make for a long time.. trued a few other recipes though…not even close to this one. You really nailed it. I made a misrake though… I added a pinch of kala namak (aka black salt) and it turned out not that great as the original recipe of yours. I coupd not believe since this salt always brought a better mayo taste… next time I’ll stick to your original recipe. THANK YOU!!!
I am so thrilled you like the recipe, Clara! Brilliant re: adding a pinch of black salt. I will try that next time!
I was really surprised, definitely in a good way, at how delicious and “authentic” this tastes. Brilliant recipe, thanks for sharing your creativity.
This is, hands down, the best mayonnaise, ever. Including oil- egg, French ones. We make this all the time, it is a staple at our house. I buy the cashews in bulk so this is extremely frugal, so much less than vegan mayonnaise at the stores, and SO much better. Thank you for this wonderful recipe!
Camilla – you are so good at what you do. I must say, this is a fantastic mayonnaise. I am not vegan, but I am looking to eat less oil and more plant-based foods. Recipes like this make it easy – Thanks! 🙂
This is amazing. So glad I tried it. Made a triple batch so I could use my blendtec blender. so easy and perfect. thanks camila!
Camilla:
You made my day-week-month with this great recipe! It is so silky and delicious and is still perfect after 4 weeks in a mason jar in the fridge. I used some roasted garlic paste (homemade)in place of garlic powder-divine!
First, your blog is incredible I can’t believe how well done it is. This mayonnaise is so good. Made a potato salad for a potluck, people loved it, including some food snobs who said they could tell I made my own mayonnaise (!) I did not tell them it was from cashews.Anyway, I think you rock.
The best vegan mayonnaise. Thanks, it is now a staple.