I personally believe that a good sauce or condiment can make or break a meal. That's why this Easy Vegan Mayo recipe should definitely be a go-to for any plant-based kitchen! Having homemade mayo in your fridge to spread on sandwiches, burgers, and more makes meals simple and flavorful.
This recipe is perfect if you want a vegan mayo that also happens to be oil free. And it's honestly so easy to throw together! As with all substitute-style recipes, it won't taste 100% like traditional mayo - because it simply isn't made of the same things! However, it has a similar flavor profile and consistency, and can be used in place of traditional mayo in most instances.
Table of Contents
Why You'll Love This Recipe
- This homemade mayo is vegan AND oil-free! Many store-bought vegan mayos contain quite a bit of oil, so this recipe is a more wholesome version.
- You likely already have these ingredients in your pantry! Our ingredients today are pretty common for vegan cooking, so there's a chance you already have them in your kitchen.
- It is versatile and can be used for a variety of things in your kitchen! This Vegan Mayo is perfect to spread on sandwiches and burgers, and to blend into sauces and dressings.
Key Ingredients
- Cashews: these make up the base of our vegan mayo! When cashews are soaked and blended up they get super creamy. This makes them great for sauces and condiments, such as a homemade vegan mayo!
- Dijon mustard & white miso paste: a good mayo should be mostly savory, but with a bit of sour and also a tiny hint of sweet. Our mustard and miso are going to accomplish the savory and a tad bit of the sour as well.
- Apple cider vinegar & lemon juice: these add some acidity & more sourness.
- Maple syrup: for just a tad bit of sweetness.
- Nutritional yeast, garlic salt & onion powder: for some extra flavor!
How to Make Easy Vegan Mayo
This recipe comes together very quickly. The only hands-on time is just blending everything together! As always, keep scrolling for the full recipe.
- Soak cashews in hot water.
- Throw all ingredients into a high powered blender.
- Allow to set in the fridge.
- Use as you wish and enjoy!
Recipe Tips
- I highly suggest using a high powered blender for this recipe! The better the blender, the smoother your mayo will come out.
- Soaking the cashews may feel like a pain, but don't skip this! This process softens them so that they will blend up nice and creamy. You can soak them in room temperature water overnight if you'd like, but I prefer to soak them in boiling water for 20-30 minutes!
Serving Suggestions
- I love to use this as a simple spread on sandwiches and burgers! It's a pretty neutral flavor that pairs well with just about any veggie sandwich or veggie patty. It's especially delicious on a Black Bean Burger or a BLT!
- This homemade mayo is super creamy and works great in dressings (like the Creamy Salsa Dressing in my Vegan Taco Salad). It also works well mixed into a mayo-based salad (such as my Vegan Chickpea Egg Salad).
- Some baked goods use mayo to achieve a particular texture. Please note that I haven’t tested this mayo in baking, so I can't say how it performs in this context. I have heated it on the stovetop as a butter substitute for grilled cheese, but haven’t tested it in the oven.
Substitutions & Variations
- If you're a spice fan this would make a great sriracha mayo! Just mix in some sriracha and you are good to go!
- For more of a garlic aioli vibe, mix in some additional dijon, lemon juice, and garlic!
Frequently Asked Questions
Yes! This mayo is made with whole food plant based ingredients. Unlike most store-bought versions, it doesn't contain any oil.
No, traditional mayonnaise contains egg, so it is not suitable for vegans. You can find store-bought vegan mayo at many stores, or follow this recipe to make your own at home!
This vegan mayo has a base of cashews, making it deliciously creamy. It also contains miso paste, dijon mustard, vinegar, lemon juice, and seasonings for flavor.
Other Cashew-Based Sauces You'll Love
📖 Recipe
Easy Vegan Mayo (Oil Free!)
Ingredients
- 1 cup raw cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
- 1 teaspoon dijon mustard
- 1 teaspoon white miso paste
- 3 teaspoon apple cider vinegar
- 1.5 tablespoon lemon juice
- 1 teaspoon pure maple syrup
- 2 teaspoon nutritional yeast
- ¾ teaspoon garlic salt
- 1.5 teaspoon onion powder
- ⅔ cup water
Instructions
- Drain your soaked cashews.
- Toss all ingredients in a high powered blender and blend until very smooth. It may seem a little thin right now, but it'll thicken a bit as it sets in the fridge.
- Transfer to a jar or container of your choice and refrigerate for 30-60 minutes, or until it has slightly thickened and become more of a mayo consistency.
- Use as desired and enjoy!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your mayo-making ways.
Stay joyfully balanced!
Mark Rayburn says
I've tried several Mayo recipes and IMO, this is THE BEST. Not hard to make either. I just feel so much better KNOWING what's in it and frankly, it tastes better than any store bought vegan mayo. Thanks Delaney! GOOD on ya!
Delaney Marie says
Thank you so much for this kind comment! I'm so glad you like it!