Eggless Mayonnaise Recipe | Veg Mayonnaise

Mayonnaise is a thick, creamy emulsion typically made from oil, egg yolks, vinegar or lemon juice, and seasonings. It has a smooth, rich texture and is commonly used as a spread, dip, or base for sauces and dressings. This creamy, healthy version of a vegan and egg-free mayonnaise is made with cashews. It is great for both vegans and vegetarians alike. If you are in search of an eggless, plant based, veg mayo recipe, look no further!

About This Mayonnaise Recipe

Many of you have requested an eggless mayonnaise recipe, and after many trials, I have found a winner. This is a fool-proof recipe that tastes just like the real thing. It’s thick, creamy, and works perfectly in any recipe that calls for mayonnaise.

In my quest for the best veg mayonnaise recipe, I tried making mayo with dairy milk, almond milk, and soy milk but the results were not great.

The oil would separate when the mayo was refrigerated and sometimes the mayo would not thicken even after repeated blending.

Then I tested making mayo with cashews. Initially, I got a cashew paste and not something light or fluffy the way mayo is.

I tested with different combinations of oil and vinegar and finally came to these perfect proportions of a creamy, light, and smooth veg mayonnaise which actually looks like traditional mayonnaise and tastes even better than your classic mayo.

This vegan mayonnaise uses pantry staples that you likely already have on hand. Apple cider vinegar, dijon mustard (or dried mustard powder), sugar, salt, pepper, and a touch of turmeric for color are combined with soaked cashews.

The mixture is blended until emulsified, light, and fluffy and I swear it tastes as good (if not better!) than regular mayonnaise.

I share two recipes for eggless mayonnaise here. One is the classic version minus the eggs and the second is the Japanese style mayo which is sweeter.

I have shared the ingredients and method for Japanese mayo in the notes section of the recipe card. You choose whichever you like or prefer.

Regular Mayo vs Eggless Mayo

Normal mayonnaise made in the French style uses egg yolks that are emulsified with oil and vinegar. In an effort to come up with a vegan, eggless version, I turned to cashews, which are the darling of the vegan world.

Soaked cashews are a magical ingredient that can be used in everything from salad dressing to vegan cheese making. Their lack of skin and softer consistency combined with their high-fat content makes them a perfect doppelgänger for dairy products.

If you are allergic to eggs, avoiding dairy, or are vegan, this eggless mayonnaise recipe is sure to delight you.

I’m not sure how it is where you’re from, but it is often difficult to find vegan mayonnaise at the grocery store, but finding cashews, oil and vinegar is a breeze! As an added bonus, it is much cheaper than store-bought vegan mayonnaise.

How do you thicken veg mayonnaise

The trick to making thick mayonnaise is emulsifying it properly. For this process, you’ll need a blender, immersion blender, or food processor, as hand beating just won’t have the power needed to blend the nuts into a cream.

To properly emulsify something – which means that you are for all intents and purposes combining water and oil – you should start your blender on low speed and slowly work it up to high.

If your mayonnaise is coming out too runny, it is likely that you used a tad too much water in making it. You can attempt to rectify this by soaking an extra tablespoon or two of cashews, then draining them thoroughly and adding them to your mix.

If the result is now a bit too thick, slowly drizzle in a bit of oil while the blender is on until the proper consistency is achieved.

How to make Eggless Mayonnaise

Prep Cashews

1. Rinse 1 cup cashews (125 grams) thoroughly in water. Drain all the water and discard it.

Tip: Use raw unsalted cashews for this recipe. It is okay to use cashew pieces if they are less expensive, as long as they are raw and unsalted.

2. Place the cashews in a bowl and cover with enough warm water. Soak them for 30 minutes.

Blend & Make Mayonnaise

3. Drain and discard all the water from the soaked cashews and add nuts to a blender. Also add 1 teaspoon dijon mustard, ½ teaspoon raw sugar, 1 pinch of turmeric powder, 6 black peppercorns, ½ teaspoon rock salt.

Tip: You can sub 1 teaspoon ground mustard powder in place of dijon mustard.

4. Add 1 tablespoon apple cider vinegar or lemon juice.

Tip: If you prefer a Japanese style vegan mayonnaise, which is slightly sweeter and tangier, simply increase the amount of sugar used to 1 tablespoon, the mustard to 2 teaspoons, and the apple cider vinegar (or lemon juice) to 2 tablespoons and follow the same method.

5. Add 2 tablespoons sunflower oil or any neutral tasting oil.

Tip: It is very important to use a neutral oil when making mayonnaise. Some good options are canola, vegetable, grapeseed, or avocado oil. Do not use oil that has a unique aroma or flavor as your mayo will also have it. Avoid coconut oil, peanut oil, sesame oil, olive oil.

6. While the blender is running, slowly add 7 to 8 tablespoons water in parts and blend until smooth and creamy.

Tip: Need to use this eggless mayonnaise straightaway? Only add 4 to 5 tablespoons of water. The veg mayonnaise will thicken in the refrigerator, so 7 to 8 tablespoons water works perfectly if you have time to let it set up. If you opt to use less water to use the mayo right away, be sure to use the entire recipe or it will become too thick in the refrigerator.

7. Pour your completed vegan mayonnaise into a clean jar or airtight container. Seal it tightly and refrigerate.

Serving Suggestions

• Sandwiches and Wraps: This creamy vegan mayo is an excellent spread for sandwiches like Mayo Sandwich and Grilled Veg Sandwich. It also works wonderfully in wraps such as Kathi Roll, Frankie, or Paneer Wrap.

• Burgers: Use it to add richness to burgers like Veggie Burger or Aloo Tikki Burger. It adds a smooth, creamy layer of flavor.
• Salads and Dressings: Ideal for creamy dressings, this eggless mayo blends beautifully into salads. Add it to:
  1. Coleslaw
  2. Apple Salad
  3. Potato Salad
  4. Pasta Salad
  5. Russian Salad
  6. Caesar Salad

It brings a perfect balance of creaminess and tang.

• Toppings & Dips: Serve it as a dip for Veg Momos, or drizzle over French Fries, Potato Wedges, or savory cabbage pancakes. You can also use it in fusion-style dips or as a creamy chutney base.

• Versatile Spread and Filling: Use this mayo as a spread on bread or toast, or mix it into savory pies like Tomato Pie. It also makes a great addition to vegetable-filled sandwiches or as a creamy layer in bakes.

Storage

This eggless mayo stays good for a month in the refrigerator. You can also freeze it for 3 months.

Be sure to use an airtight container to store your eggless mayonnaise. This delicate mix will take on the flavors of anything in the air, so if you store cut onions or garlic in the refrigerator, you may end up with an unwanted flavor.

Expert Tips

1. Cashews: Use raw, unsalted cashews—whole or broken pieces are fine, as long as they are not roasted or salted.
2. Oil: A neutral-flavored oil is essential for the right taste. Opt for canola, vegetable, grapeseed, or avocado oil. Avoid strongly flavored oils like coconut, peanut, sesame, or olive oil, as they can overpower the mayonnaise.
3. Mustard: Dijon mustard can be substituted with 1 teaspoon of ground mustard powder.
4. Consistency: For immediate use, add only 4 to 5 tablespoons of water. The mayo will thicken upon refrigeration, so use 7 to 8 tablespoons water if you plan to chill it before serving. Using less water means you should consume it all right away, or it may turn too thick once refrigerated.
5. Japanese-Style Vegan Mayo: For a sweeter, tangier version, increase sugar to 1 tablespoon, mustard to 2 teaspoons, and apple cider vinegar (or lemon juice) to 2 tablespoons. Follow the same preparation method.
6. Storage: Store the mayo in an airtight container. It easily absorbs nearby odors, so keep it away from strong-smelling foods like cut onions or garlic in the fridge.

Is cashew mayonnaise good for you

While mayonnaise is certainly not regarded as a “health food” in normal circumstances, this vegan version is much healthier. The cashews are filled with fiber, protein, heart-healthy fats, and nutrients like magnesium.

Apple cider vinegar is a potent vehicle for probiotics, which are important for your gut health. Wherever possible, try to get organic apple cider vinegar that still has the “mother,” which will yield the greatest health benefits.

This eggless mayonnaise is also lower in fat and cholesterol than normal mayo, and since you’re making it from scratch, there are no artificial ingredients or preservatives to speak of. That all sounds pretty healthy to me!

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