Vegan Mayo Recipe

July 9, 2023 –
From Vegan Huggs

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This homemade vegan mayo is so rich and creamy, yet it’s completely oil-free. It requires just 6 ingredients and takes minutes to make, too!

Close up view of vegan mayo in a jar with a spoon sticking out.

If you love mayo but want to cut down on oil, this Vegan Mayo Recipe is the perfect replacement. The base is made with blended cashews which yield a thick and silky texture that is just heavenly!

It also has the perfect balance of tangy and slightly tart flavors just like the original version. It’s also so easy to customize so feel free to adjust it to your liking.

This vegan mayonnaise can be used just like the classic version and I use it all the time for my Vegan Tuna Sandwich, Salad Dressings, Mexican Corn Salad, Coleslaw, Vegan Potato Salad, and Vegan Crab Cakes,

Vegan Mayo Recipe Ingredients

You’ll need just 6 ingredients to pull this recipe together. Here’s what you’ll need:

All ingredients to make mayo on a stone table top.

Cashews – I highly recommend using raw, unsalted cashews for a neutral flavor. Roasted cashews will leave a strong aftertaste in the vegan mayo.

Water – I use filtered water for the freshest taste. You can also use unsweetened plant milk if preferred.

Lemon Juice – this really brightens the flavors and complements the vinegar. I highly recommend using it. Fresh-squeezed is best!

Apple Cider Vinegar – red or white wine vinegar will work too.

Sea Salt – any salt will do but don’t skip it. This brings all the flavors together.

Agave Nectar – you can use any type of sweetener or you can omit it altogether if preferred.

How to make it

You can make this vegan mayonnaise in just 3 easy steps. This is what you’ll need to do:

Three process photos showing cashews soaking and then blending until creamy.

Soften the cashews by boiling water in a small pot. Remove from heat, add the cashews, and cover for 20 minutes. Drain, rinse, and discard the water.
Add all the ingredients to a high-powered blender.
Blend on high until creamy and smooth, scraping sides down as needed. Taste to see if it needs more lemon, vinegar, agave, or salt.

Success Tips

This Vegan Mayo Recipe is easy to make and you’ll love the smooth texture and rich flavor. Here are some tips to ensure successful results:

I like to use whole cashews rather than pieces because they’re usually the best quality. Lower-quality cashews tend to have an aftertaste.

If you don’t have a powerful blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews in cool water, overnight in the fridge to get them really soft.

If you’re unsure how tangy you want the mayo to be, it’s best to use less lemon and vinegar start. You can always taste and add more after.

If the mixture sprays upwards in the blender, make sure to scrape the sides down and blend again. This will ensure that all of the ingredients get into the mixture, and it will prevent cashew grit from getting into the mayo when you’re pouring it out.

The consistency is fairly thick, but if you want it thicker, use ⅓ cup of water instead or ½ cup.

Storing

This mayo will keep for up to a week in an airtight container in the fridge. Give it a stir before using, as it may thicken or separate slightly as it sits and add a splash of water if needed.

I haven’t tried freezing this mayo yet, but it’s so easy to make fresh that I didn’t feel the need to. I’ll report back if I give it a try.

Ways to use homemade Vegan Mayo

It’s a perfect base for creamy dips and salad dressings.
Slather on sandwiches, wraps, and burgers.
Turn it into a spicy vegan mayo by adding 2-3 teaspoons of sriracha.
It’s great for making tartar sauce or garlic aioli.
Use it for macaroni salad or potato salad to lighten things up.
Add it to anything that needs a little zing!

FAQs

How does homemade vegan mayonnaise compare to traditional mayo?

The taste of homemade vegan mayonnaise is similar to traditional mayo, but it does have a slightly different texture profile due to the absence of eggs and oil. However, the vegan version is still rich, creamy, and delicious in its own way.

Can I use homemade vegan mayonnaise in recipes that call for traditional mayo?

Yes, you can use homemade vegan mayonnaise as a substitute in recipes that call for traditional mayo. It can be used in sandwiches, salads, dressings, dips, and other dishes that typically use mayonnaise. You may need to thin with water depending on the application.

Can I freeze it?

I don’t recommend freezing as it can affect its texture and consistency. It’s best to make smaller batches that can be used within a reasonable timeframe.

Overhead view of vegan mayo in a jar with sandwich fillings on the side.

More dairy alternative recipes to try

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📖 Recipe

5 from 5 votes

Vegan Mayo Recipe

This homemade vegan mayo is so rich and creamy, yet it’s completely oil-free. It requires just 6 ingredients and takes minutes to make, too!

Servings: 16 people

Calories: 43kcal

Author: Melissa Huggins

Ingredients

Recommended Equipment

Instructions

If you don’t have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Then drain, rinse and discard soaking water.
Add all the ingredients to a high-powered blender. Blend on high until creamy and smooth, scraping sides down as needed. Taste to see if it needs more lemon, vinegar, agave, or salt. The consistency should be thick, but if it’s too thick for your taste, add a few splashes of water to thin it out.
You can use it right away, but the flavors will meld more if you chill it for 30-60 minutes first. To store, place in an airtight container and refrigerate for up two weeks.

Notes

Yields 1 cup of mayo
I like to use whole cashews rather than pieces because they’re usually the best quality. Lower-quality cashews tend to have an aftertaste.
If you don’t have a powerful blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews in cool water, overnight in the fridge to get them really soft.
If you’re unsure how tangy you want the mayo to be, it’s best to use less lemon and vinegar start. You can always taste and add more after.
If the mayo mixture sprays upwards in the blender, make sure to scrape the sides down and blend again. This will ensure that all of the ingredients get into the mixture, and it will prevent cashew grit from getting into the mayo when you’re pouring it out.