Homemade Vegan Mayo

This Homemade Vegan Mayo is an eggless version yet still creamy, tangy, and tasty. This mayo is perfect to spread on a sandwich, burger, or add to a potato salad. Whether you’re vegan, allergic to eggs, or just dislike classic mayo, try this version. It will not disappoint.

Homemade Vegan Mayo

Mayonnaise is a condiment that you either really love or really dislike. There’s really no in-between. Like many things store-bought, jarred mayo can be loaded with unhealthy ingredients. Refined-sugars, additives, saturated fats, etc. For those of us who are fans of mayo know how delicious it can make a sandwich, a potato salad, a burger or anything else you like to smother mayo on. It just makes these foods that much more tasty.

Ingredients needed to make Homemade Vegan Mayo:

• Raw Cashews– This is the base of your vegan mayo. You want to use raw cashews with no salt.
• Avocado Oil– Or olive oil.
• Lemon– Keeps mayo fresh and last longer in the fridge.
• Apple Cider Vinegar– Adds flavor.
• Dijon Mustard– Emulsifier and adds tanginess.
• Maple Syrup– Balances out the acidity from the vinegar.
• Pink Sea Salt– Elevates the flavors.
• Garlic Powder– Adds flavor.
• Filtered Water– To pulse cashews.

Equipment needed to make Homemade Vegan Mayo:

• Small Saucepan– For boiling cashews to soften them.
• Food Processor– To pulse all of the ingredients.

How to make Homemade Vegan Mayo:

• Step 1– Place cashews in a small saucepan and add enough water to the pan that cashews are submerged. Place saucepan on stovetop and turn on high heat. Bring cashews to a boil. Keep boiling for 15 minutes. Drain, rinse cashews, and place in a food processor bowl. 
• Step 2– Pour water over cashews and place lid on food processor tightly closing it. Pulse on high until smooth and creamy texture I reached.
• Step 3– Add in the rest of ingredients except for avocado oil; lemon juice, apple cider vinegar, dijon mustard, pink sea salt, garlic powder, and maple syrup. Pulse again on high. While ingredients are being blended, slowly pour oil in. Keep blending until it is completely smooth and creamy. Should have very little to no graininess.
• Step 4– Pour vegan mayo into a small wide mouth mason jar and tightly seal. Refrigerate and allow it to chill for at least 2 hours (see notes). Store in the fridge for up to 7-10 days.

Tips and Substitutions:

1. Mayo may seem too much like liquid at first- This is because once it’s stored it the fridge it starts to thicken. Leaving this initial texture will allow it to then reach a regular mayo texture and not get too thick for spreading.
2. Soak cashews overnight instead of boiling them- This process makes the cashews even creamier.
3. Substitute for apple cider vinegar– You can use red wine vinegar.  
4. Substitute for maple syrup– You can use agave nectar or coconut sugar.

Vegan recipes to use Homemade Vegan Mayo in:

• Classic Macaroni Salad (Gluten-Free)
• Beet Potato Salad
• Cilantro-Lime Jalapeño Ranch Dressing
• Corn on the Cob

Use Homemade Vegan Mayo in these recipes if you’re allergic to egg:

• Baked Salmon with Lemon Dill Sauce
• Philly Cheesesteak Zucchini Boats
• Southwest Chicken Salad
• Loaded Burger Bowls
• Mexican Street Corn Pasta Salad
• Grilled Mexican Street Corn Salad
• Best Homemade Turkey Burgers
• Grilled Burgers
• Philly Cheesesteak Sliders

Homemade Vegan Mayo FAQ’s:

Why Vegan Mayo?

Eggs are delicious and full of nutrients as well. However, there are many reasons why some people may prefer an eggless mayo. Some of these reasons can be allergies. Some people are allergic to eggs so mayo is out of the question for them. Vegans also can’t have anything that has eggs in them as they are an animal product. Others just really don’t like the texture or the idea of eggs turning into mayo.

This version of mayo allows anyone who is not able to have conventional mayonnaise enjoy it. In addition to this being an eggless option, this mayo is also a much healthier option to store-bough mayonnaise. It has no additives, no refined-sugars, and no saturated-fats. Most mayo brands use sunflower oil which is not the best kind of oil to use or consume. This recipe uses avocado oil which is much healthier and full of healthy fats which are actually essential.

What is Vegan Homemade Mayo made of?

The base for this vegan mayo are cashews. Cashews get a very creamy texture once they are soaked and blended. The rest of the ingredients conist of condiments, spices and oils. Blended together they achive the tangy and zesty flavors classic mayo has.

Is vegan mayo healthy?

Yes. This vegan mayo is made with raw cashews which are loaded with healthy fats. This vegan mayo also contains protein, fiber and other vitamins.

Storing Homemade Vegan Mayo:

After you make your mayo, place any leftover mayo in a mason jar or any other airtight container. Keep your Homemade Vegan Mayo refrigerated for up to 7-10 days. Take note that the longer time the mayo sits in the fridge, the thicker it gets. As the days go by, it loses it’s liquidity and gets more pasty. If this happens try adding a bit more avocado oil.

Like this Homemade Vegan Mayo? You may also like these other condiments recipes:

• Homemade Gluten-Free Gravy
• Homemade Applesauce
• Easy Homemade Pumpkin Puree
• Homemade Strawberry Chia Jam
• Homemade Cranberry Sauce
• Roasted Jalapeño Vegan Nacho Cheese

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Homemade Vegan Mayo

This Homemade Vegan Mayo is an eggless version yet still creamy, tangy, and tasty. This mayo is perfect to spread on a sandwich, burger, or add to a potato salad. Whether you're vegan, allergic to eggs, or just dislike classic mayo, try this version. It will not disappoint.

Course Condiments

Cuisine American

Keyword Homemade Vegan Mayo

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Servings 16 servings

Calories 108 kcal

Author Angelica Arias

Ingredients

• 1 cup raw cashews
• 1/2 cup water
• 2-3 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 1/2 tsp pink sea salt
• 1/2 tsp garlic powder
• 2 tsp maple syrup
• 1/2 cup avocado oil

Instructions

1. Place cashews in a small saucepan and add enough water to the pan that cashews are submerged. Place saucepan on stovetop and turn on high heat. Bring cashews to a boil. Keep boiling for 15 minutes. Drain, rinse cashews, and place in a food processor bowl.

2. Pour water over cashews and place lid on food processor tightly closing it. Pulse on high until smooth and creamy texture I reached.

3. Add in the rest of ingredients except for avocado oil; lemon juice, apple cider vinegar, dijon mustard, pink sea salt, garlic powder, and maple syrup. Pulse again on high. While ingredients are being blended, slowly pour oil in. Keep blending until it is completely smooth and creamy. Should have very little to no graininess.

4. Pour vegan mayo into a small wide mouth mason jar and tightly seal. Refrigerate and allow it to chill for at least 2 hours (see notes). Store in the fridge for up to 7-10 days.

Recipe Notes

Tips and Substitutions:

1. 1. Mayo may seem too much like liquid at first- This is because once it’s stored it the fridge it starts to thicken. Leaving this initial texture will allow it to then reach a regular mayo texture and not get too thick for spreading.
   2. Soak cashews overnight instead of boiling them- This process makes the cashews even creamier.
   3. Substitute for apple cider vinegar– You can use red wine vinegar.  
   4. Substitute for maple syrup– You can use agave nectar or coconut sugar.

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Nutrition Facts

Homemade Vegan Mayo

Amount per Serving

Calories

108

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

7

g

Sodium

 

81

mg

4

%

Potassium

 

60

mg

2

%

Carbohydrates

 

3

g

1

%

Fiber

 

0.3

g

1

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

1

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

5

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.