EASY OIL-FREE CASHEW MAYO (Vegan and GF)

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This Easy Oil-Free Cashew Mayo is a creamy, tangy, and versatile plant-based alternative to traditional mayonnaise. Made with wholesome ingredients, it’s oil-free, vegan, and perfect for spreading, dipping, or dressing!

If you’re looking for a healthier, oil-free alternative to traditional mayonnaise, this Easy Oil-Free Cashew Mayo is just what you need!

It’s smooth, creamy, and flavorful, making it a versatile condiment that pairs beautifully with everything from sandwiches to salads. Plus, it’s made entirely from wholesome, plant-based ingredients that are better for you and the planet.

Inspired by classic mayo recipes, this vegan version uses soaked cashews for a rich, creamy base, along with tangy lemon juice and Dijon mustard to achieve that signature flavor. It’s quick, easy, and much healthier than store-bought options loaded with oil and preservatives.

The texture is velvety, smooth, and creamy, thanks to the perfect blend of the soaked cashews and plant-based milk. This makes it versatile for spreading, dipping, or dressing your favorite dishes.

Every time I make this recipe, I’m amazed at its deliciousness. It’s become a staple in my kitchen, and I love how versatile it is—whether I’m spreading it on veggie burgers or using it as a base for salad dressings, this mayo never disappoints!

For a nut-free option, check out my recipe for Vegan Mayo here: Quick and Easy Vegan Mayo.

WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?

This Recipe is:

• Dairy-Free: Completely plant-based and free from milk or cream.

• Egg-Free: A perfect vegan substitute for traditional mayo.

• Oil-Free: Made without any added oils, keeping it lighter and healthier.

• Gluten-Free: Naturally free from gluten.

• Soy-Free: Contains no soy, making it suitable for soy-sensitive diets. Depending on what plant-based milk is chosen.

This recipe suits those following vegan, oil-free, whole food plant-based (WFPB), and gluten-free diets.

WHY THIS RECIPE WORKS AND WHY IS GOOD FOR YOU

This cashew mayo is:

Creamy and Tangy: Perfectly mimics the texture and flavor of traditional mayonnaise, making it an ideal substitute for store-bought versions.

Versatile: This mayo is versatile enough to be used as a spread for sandwiches, a veggie dip, or a creamy salad dressing.

Wholesome: Made with nutrient-rich cashews, plant-based milk, and natural seasonings, it contains no refined oils or preservatives.

Quick and Easy: Comes together in just minutes after soaking or boiling the cashews, ensuring you have a healthy and delicious condiment ready.

HOW TO PREPARE THIS OIL-FREE CASHEW MAYO

(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).

While this cashew mayo recipe might seem intimidating at first, it’s actually quite simple to prepare with just a bit of planning for soaking or boiling the cashews.


Soak or boil the cashews, then blend them with plant-based milk and a few pantry staple ingredients for a creamy, tangy result. With easily accessible ingredients like cashews, lemon juice, and Dijon mustard, this recipe is quick to make and perfect for any vegan kitchen.

Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.

USEFUL KITCHEN EQUIPMENT

Here’s what you’ll need to make this mayo:

• High-Speed Blender or Food Processor: For a smooth and creamy texture.

• Measuring Cups and Spoons: To ensure accurate ingredient measurements.

• Airtight Container: This is for storing the mayo in the fridge.

Now, let’s review the list of ingredients and potential substitutions in some cases.

INGREDIENTS NOTES

Here is a list of everything you will need to prepare this mayo:

• Raw Cashews: The base for the mayo. Soak for 4–6 hours or boil for 10 minutes if short on time. Substitution: Use sunflower seeds for a nut-free alternative. For a nut-free option, check out my recipe for Vegan Mayo here: Quick and Easy Vegan Mayo.

• Unsweetened Plant-Based Milk: Adds creaminess and helps blend the cashews smoothly. Use almond, soy, or oat milk. Substitution: Water can be used in a pinch, but the texture may be slightly less creamy.

• Lemon Juice: Provides tanginess. Freshly squeezed is best.

• Apple Cider Vinegar: Adds a slight tang and enhances the flavor. Substitution: White vinegar or rice vinegar can be used.

• Dijon Mustard: For a subtle hint of sharpness. Substitution: Yellow mustard for a milder flavor.

• Garlic Powder: Adds depth of flavor without overpowering. Substitution: Fresh minced garlic for a stronger garlic flavor.

• Onion Powder (Optional): For a more complex flavor profile. Substitution: Finely grated fresh onion.

• Sea Salt: Enhances the overall taste. Substitution: Black Salt for eggy flavor, which gives a unique sulfur-like taste similar to eggs, enhancing the recipe for those who miss the classic eggy tang in traditional mayonnaise.

DIRECTIONS WITH PICTURES

To prepare this mayo, follow these steps:

Soak Cashews: Drain and rinse the soaked cashews (if boiling, drain after 10 minutes).

Blend: Add cashews, plant-based milk, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, and sea salt to a high-speed blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed.

Adjust Consistency: If the mayo is too thick, add more plant-based milk, one tablespoon at a time, blending after each addition.

Taste and Adjust: Adjust seasonings to taste. Add more lemon juice for tanginess or salt for flavor.

Store: Transfer to an airtight container and refrigerate for 7–10 days. Enjoy!

WHAT WILL YOU LOVE ABOUT THIS RECIPE?

Well, you will find that it is:

• Creamy and Delicious: Perfect for sandwiches, wraps, or as a salad dressing base.

• Oil-Free: A healthier alternative to traditional mayonnaise.

• Customizable: Adjust the tanginess or seasoning to your liking.

• Long-Lasting: Keeps well in the fridge for up to 10 days.

Let’s prepare this delicious recipe!

MORE CONDIMENT OR SAUCE RECIPES TO TRY!

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PRINTABLE RECIPE CARD

WAYS TO ENJOY THIS RECIPE

• Spread: Use it as a spread for sandwiches, wraps, and burgers, adding a creamy, tangy flavor to your meals.

• Dip: Serve as a dip for fresh veggies, baked potato wedges, or even vegan nuggets for a healthy snack.

• Dressing: Thin it out with a little water, plant-based milk, or even lemon juice to create a zesty salad dressing.

• Base: Use it as a base for vegan ranch, aioli, or other creamy sauces by adding fresh herbs, spices, or garlic.

• Baking Add-In: Use it as a binding ingredient in vegan baked goods or savory casseroles for added creaminess.

• Topping: Dollop it over baked potatoes, grain bowls, or roasted vegetables for a finishing touch that elevates the dish.

This Easy, Oil-Free Cashew Mayo is a game-changer in the kitchen. Whether vegan, oil-free, or just looking for a healthier alternative, this recipe will be your go-to condiment for all occasions. Enjoy it as part of your following meal, and see how versatile it can be!