Who doesn’t like mayonnaise? It’s the ultimate burger, sandwich and quick salad spread. Traditional mayonnaise isn’t vegan and is usually made with lots of oil – and for vegans, it’s always a hassle to get their mayonnaise cravings satisfied, especially with the unhealthy content of store-bought mayo.
So how do we make the creamiest oil-free vegan mayo at home? It is actually much simpler than you think, folks. Thankfully, we’ve got a couple of tricks up our sleeves to help you make the creamiest mayo possible without the use of unhealthy oils.
This recipe calls for 9 ingredients. Most of these are pantry basics, but there are a handful you might want to double-check if you have them!
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 cup Cashews, raw
- 1 tbsp Lemon juice, fresh
- 1 tsp Mustard (mild or dijon), prepared
- 1 tsp white balsamic vinegar
- 1/4 tsp Sea salt
- 1 tbsp Apple cider vinegar
- 1/4 cup Water
- Soak the cashews by adding them to a bowl, then cover them with boiling water (about 2-3 cups). Allow the cashews to soak for 20-30 minutes.
- Once the cashews are soaked, drain and rinse them. Then add them to a blender along with lemon juice, apple cider vinegar, mustard, garlic powder, onion powder, and white balsamic vinegar.
- Secure the top of the blender, then start blending to allow the cashews to break down. Add water, 2 tablespoons at a time. Blend after each addition.
- Be sure to scrape the sides of the blender and keep adding water until you have a consistency you like.
- As you get closer to the consistency you want, be sure to taste and adjust the balsamic vinegar and add salt if desired.
- Store the mayo in a jar or sealed container for a week.
The creaminess is dependent on the cashews you use, how you prepare them, and your blender. We advise using a blender rather than a food processor. This helps create a smooth blend. Be sure to use raw cashews – roasted or salted cashews are not advisable as the flavor will be unpleasant.
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