This creamy vegan cashew mayo is a delightful, plant-based alternative to traditional mayonnaise, boasting a rich and smooth texture. Made from soaked cashews blended with tangy lemon juice, apple cider vinegar, and Dijon mustard, it offers a perfect balance of flavors without any dairy or eggs. Ideal for sandwiches, salads, or as a dip, this versatile condiment adds a delicious and healthy twist to your meals.
Ingredients
1 cup Raw Cashews (soaked for at least 2 hours or overnight)
2 TB to 1/4 cup Water (more or less for desired consistency)
2 Tablespoons Lemon Juice
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Dijon Mustard or Yellow Mustard
1 clove Garlic (optional)
1/2 tsp Salt
1/4 tsp Ground Black Pepper
Instructions
Drain and rinse the soaked cashews.
Add the cashews, water, lemon juice, apple cider vinegar, Dijon mustard, garlic (if using), salt, and pepper to a high-speed blender. (Add almost all of the water, check the consistency, then add more if needed.
Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides a few times.
If the mayo is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Taste the mayo and adjust the seasoning if necessary. Add more salt, lemon juice, or vinegar to suit your taste.
Transfer the mayo to a jar or airtight container and refrigerate. It should keep for about a week.
Oh my goodness where have you been?
I just happened to be looking for vegan meals and yours was the first one I saw. It’s our family first time trying vegan anything. I seen your video and I said to self.. yes she is loving it. I did this blueberry loaf today but it’s late to eat. , tomorrow will be the mango banana ice cream ( for the grand baby) and this Mayo. I just need the cashew. I wish I seen this earlier. We’re just getting back from the mrkt.