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!
Homemade Vegan Mayo Recipe
Yields: 1 cup
- 1 cup of cashews; soaked for 4 hours
- 1/4 cup of filtered water
- 1 Tbsp of avocado oil
- 1 Tbsp of mustard
- 2 Tbsp of apple cider vinegar
- 2 garlic cloves or garlic powder
- Fresh basil
- Salt to taste
- Place all the ingredients in a high powered blender. Blend until creamy.
Tips and notes
- It’ll probably take about a minute in a high powered blender. I have not tried this recipe in a food processor. I’m sure it’ll work—just be mindful of the splashing from the water and nuts mixing.
- If you don’t have lemon juice on hand, try apple cider vinegar. I have tried both and much prefer the taste with the lemon juice. You may need to add more apple cider vinegar.
- Start with one tablespoon of mustard and then do a taste test. Add more, if you’d like more of a punch.
- Some variations to try: Use macadamia nuts, or half cashews and half macadamia nuts, or half cashews and half almonds.
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