Go Back
How to Make Cashew Mayo

EASY OIL-FREE CASHEW MAYO (Vegan and GF)

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Condiment, Sauce
Cuisine American, Gluten-Free, Soy-Free, Vegan
Servings 12 (1.5 Tbsp each)

Equipment

  • 1 Blender/Food processor

Ingredients
  

  • 1 cup raw cashews (150 g raw cashews, soaked for 4–6 hours or boiled for 10 minutes if in a rush)
  • 1/3 cup unsweetened plant-based milk (80 ml)
  • 2 Tbsp lemon juice (freshly squeezed)
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder (optional)
  • 1/2 tsp sea salt (or to taste)

Instructions
 

  • Soak Cashews: Drain and rinse the soaked cashews.
  • Blend: Add the cashews, plant-based milk, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy. Stop 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.
  • 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.

Notes

 
  • Total time doesn't include soaking time.
  • Storage: Store in an airtight container in the fridge. Do not freeze, as it may affect the texture.
  • Variations: For flavored mayo, add herbs, smoked paprika, or chipotle powder. Add a pinch of cayenne pepper or a splash of hot sauce for a spicy twist.
  • Blending Tip: Use a high-speed blender for the smoothest texture. Soak the cashews longer for a creamier result if your blender isn't powerful enough.
  • Acidity Balance: If you prefer a milder tang, slightly reduce the lemon juice and apple cider vinegar and adjust to taste.
  • Thicker Consistency: For a thicker mayo, use less plant-based milk and blend longer until the desired consistency is reached.
  • Nut-Free Alternative: Substitute cashews with sunflower seeds for a nut-free version while maintaining the creamy texture. For a nut-free option, check out my recipe for Vegan Mayo here: Quick and Easy Vegan Mayo.
  • Quick Soaking Tip: Boil cashews for 10–15 minutes if short on time.