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homemade vegan mayonnaise
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5 from 1 vote

Homemade Vegan Mayonnaise

Use this thick, creamy condiment anywhere you would use mayonnaise and as a base for a variety of flavorful sauces and dressings.
Prep Time10 minutes
Cook Time2 minutes
Course: Salad Dressing
Cuisine: American
Keyword: condiment, sauce, oil-free, plant-based, soy-free, vegan, vegetarian
Servings: 16 2-tablespoon servings
Calories: 43kcal
Author: Heather Reseck, RDN

Ingredients

  • ¾ cup raw cashews
  • ½ cup aquafaba or water
  • 2 tbsp fresh lemon or lime juice to taste
  • 1 tbsp extra-virgin olive oil or avocado oil
  • ¾ teaspoon salt
  • 1 tsp organic granulated sugar
  • ½ tsp mustard powder, optional

Instructions

  • Place cashews in a small saucepan with water to cover.
  • Heat to boiling over high heat.
  • Remove from the heat, drain, and rinse in a fine-mesh strainer.
  • Transfer to a blender. Add aquafaba, lemon juice, oil, sugar, salt, and mustard, if using.
  • Process until smooth, about 1½ to 3 minutes, depending on the blender.
  • Taste and adjust seasoning.
  • Transfer to a small jar or small bowl.
  • Cover, label with a use-by date, and refrigerate for up to 10 days. Or freeze for up to 3 months.

Notes

Tips:
  • Boiling the nuts softens them, making them easier to blend. It also extends the shelf life by killing bacteria, and improves the color.
  • Label the container with a use-by date to make sure you use it up before it spoils. 
  • Soak large cashew pieces for 3-5 minutes. 
  • Aquafaba is the liquid from cooked chickpeas or white beans. 
  • The mayonnaise will thicken as it cools. It will be thicker with the aquafaba.
 
Variations:
  • Cashew Aioli: To one cup Vegan Mayonnaise, stir in 2-3 minced garlic cloves. If desired, thin with water. Serve as a dip with fresh vegetables, steamed broccoli, or sweet potato fries.
  • Cilantro-Lime Sauce: Process one cup Vegan Mayonnaise, made with lime juice, ½ bunch fresh cilantro (including stems), 2 minced or peeled garlic cloves, and ½ teaspoon lime zest in a blender until smooth. If desired, thin with water. Serve with black bean burgers, tacos, veggie power bowls, or veggie fajitas.
  • Creamy Cumin-Lime Sauce: To one cup  Vegan Mayonnaise made with lime juice, stir in ½ teaspoon cumin. Thin with water to desired consistency. Serve with black bean burgers, tacos, veggie power bowls, or veggie fajitas.
  • Chipotle Sauce:  Process one cup Vegan Mayonnaise, 1 teaspoon chipotle in adobo sauce (or to taste), and 2 minced garlic cloves in a blender until smooth. Thin with water to desired consistency. Serve with black bean burgers, tacos, veggie power bowls, or veggie fajitas.
  • Ranch Dressing: To one cup Vegan Mayonnaise, stir in 1 tablespoon minced parsley (or 1 teaspoon dried parsley), 1 minced small garlic clove or 1/8 teaspoon garlic powder, and ½ teaspoon onion powder. Thin with 2 tablespoons water, or to desired consistency. Serve with salad or baked potatoes.
  • Vegan Sour Cream:  Use as a sour cream substitute on baked potatoes, in Layered Bean Dip, or other dips.
  • Tartar Sauce: add chopped pickles. 
  • Oil-Free Vegan Mayonnaise: Substitute 1 (12.3-ounce) package of aseptic pack silken tofu for the water and the oil. Reduce lemon juice to 3 tablespoons. 
  • Oil-Free Vegan Mayonnaise: Emit oil.
  • Nut-free Vegan Mayonnaise: Substitute sunflower seeds for cashews.
  • Substitute blanched almonds for cashews. 

Nutrition

Serving: 2tablespoons | Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 110mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.4mg