Vegan Mayonnaise

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vegan mayo recipe

I never really ate that much mayonnaise except for the occasional potato salad in the summer or an egg or tuna sandwich. Since I don’t eat tuna at all and eggs and potatoes are a rare thing, I never really missed it. Then I discovered I could make eggless potato salad and tunaless and eggless sandwiches with chickpeas and tempeh. Suddenly the whole world of mayo opened up to me but shopping in the stores, I could only find organic soy-based or non-organic grape seed oil-based mayo.

My dilemma—I wanted organic but of the non-soy variety, so I decided to make my own vegan mayo recipe. I wanted the thickness of the egg mayo, so I figured cashews would be a good start to make a vegan mayonnaise recipe. I’ve experimented with many different recipes, and liked them all, but this one tastes the most like the conventional mayo because of the added zing of mustard and lemon! 

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