Go Back
–+ servings
vegan mayo being spread on a piece of bread with a towel in background.
Print Recipe
4.93 stars (26 ratings)

Vegan Mayo

Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad or dressings.
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 90kcal
Author: Nora Taylor

Ingredients

  • 1 1/2 cups raw cashews
  • 3 tablespoons lemon juice | about 1 large lemon juiced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 3/4 cup water
US Customary - Metric

Instructions

  • Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.
  • Drain the cashews, discard the water and add them to a high powered blender. Now add the lemon juice, apple cider vinegar, salt and 3/4 cup fresh water. Blend until very smooth.
  • Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches. 

Notes

  1. If you are allergic to cashews, I would suggest using this recipe for Tofu Mayo instead.

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg