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.
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
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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.
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Pour water over cashews and place lid on food processor tightly closing it. Pulse on high until smooth and creamy texture I reached.
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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.
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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
- 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.
- Soak cashews overnight instead of boiling them- This process makes the cashews even creamier.