This cashew mayo recipe is easy to make with only two simple steps. It creates a creamy sauce, spread or dip that uses whole food ingredients for a delicious vegan mayo alternative.
Course Dip, Sauce
Cuisine Vegan
Keyword Cashew mayo, Cashew mayonnaise
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8Servings
Calories 95kcal
Equipment
Small blender or food processor
Measuring cups
Measuring spoons
Ingredients
1cupraw cashews, soaked (140 grams before soaking)*
6tablespoonswater, more if needed to blend (90 millilitres)
Instructions
Step 1: Soak Cashews
Soak your cashews overnight in the fridge.
1 cup raw cashews
You can also quick-soak them by covering the cashews with boiling water. Let soak 15-20 minutes, until the water is cold, then drain the water and pour over more freshly boiled water and soak another 15-20 minutes. Repeat one more time if needed.
Step 2: Blend, Chill and Serve
Drain the cashews and add them to a SMALL blender. A full-sized blender only works with a double batch.
1 cup raw cashews
Add the other ingredients.
2 tablespoons lemon juice, 1 teaspoon nutritional yeast, ½ teaspoon salt, ½ teaspoon Dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 6 tablespoons water
Blend until ultra smooth and creamy.
This recipe is best served cold, so I highly recommend chilling your mayo for at least an hour in the fridge before serving.
Notes
*You MUST soak cashews prior to blending for the right mayo consistency.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.