This creamy, healthy version of veg mayonnaise made with cashews is great for both vegans and vegetarians alike. If you are in search of an eggless, vegan, veg mayo recipe, look no further!
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Why this mayonnaise recipe works
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.
What is vegan mayonnaise/eggless mayonnaise made of?
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.
What is the difference between regular mayo and vegan 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.
Is eggless 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!
How to make Veg Mayonnaise
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.
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. This eggless mayo stays good for a month in the refrigerator. You can also freeze it for 3 months.
TIP: 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.
What do you use this eggless mayo for?
You can use this deliciously creamy vegan mayonnaise in place of regular mayo in any recipe. Use it for Coleslaw, salads dressings like in this Apple Salad, Potato Salad, or sandwiches like Mayonnaise Sandwich, or a Burger or as toppings for French Fries, Potato Wedges, cabbage pancakes, as a spread on bread, dips or in pies like tomato pie.
I love veg mayonnaise with my salads and even on sandwiches or burgers. 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.
Expert Tips + FAQs
The sugar in this recipe is quite a small amount (even in the Japanese style mayo). It is used to help balance out the sourness from the mustard and vinegar, resulting in a slightly sweeter product that won’t pack as much of a pucker-inducing punch.
That said, if you are trying to avoid sugar or are on the Whole30/Paleo diet, you can either omit the sugar entirely or substitute a suitable sweetener instead.
I found this vegan mayo tastes the best when made with cashews. It is neither runny nor loose, rather it is creamy and thick and tastes so good in any recipe that calls for mayonnaise.
Soaked almonds or macadamia nuts will also work, but the taste will be different. Just make sure that whatever nut you use is raw and unsalted.
As long as you’re using a neutral-flavored oil that doesn’t solidify at room temperature, you should be fine. Avocado, grapeseed, canola, or vegetable oil all work well.
You can opt to use french mustard or any blended mustard (not whole grain) or ground mustard powder. That said, the mustard is an important part of the emulsification process, so do not omit it.
Sounds like you have added a lot of water while blending. Be sure to drain all of the water from the cashews before adding them to the blender, and add the water in a slow drizzle as the blender is going to ensure you get the right consistency.
Yes, you can!
You can opt to use lemon juice or plain white vinegar instead.
You will need some kind of high powered machine to cream the cashews appropriately. If you do not have a blender, you can use either a food processor or an immersion blender.
If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.
Veg Mayonnaise (Vegan and Eggless)
- Blender, Immersion Blender or Food Processor
- 1 cup cashews – 125 grams
- 2 tablespoons sunflower oil or any neutral tasting oil
- 1 teaspoon dijon mustard or mustard powder
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon raw sugar
- 1 pinch turmeric powder
- 6 black peppercorns
- ½ teaspoon rock salt (edible and food grade)
- 7 to 8 tablespoons water
- Rinse cashews thoroughly in water. Drain all the water and discard it.
- Place the cashews in a bowl and cover with enough warm water. Soak them for 30 minutes.
- Drain and discard all the water from the soaked cashews and add nuts to a blender. Also add dijon mustard, raw sugar, turmeric powder, black peppercorns and rock salt.
- Add apple cider vinegar or lemon juice.
- Add the sunflower oil or any neutral tasting oil.
- While the blender is running, slowly add 7 to 8 tablespoons water in parts and blend until smooth and creamy.
- Pour your completed vegan mayonnaise into a clean jar or airtight container. Seal it tightly and refrigerate. This eggless mayo stays good for a month in the refrigerator. You can also freeze it for 3 months.
- Cashews: 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. You can also substitute almonds or macadamia nuts if they are raw and unsalted, though I prefer the flavor with cashews.
- Mustard: You can sub 1 teaspoon ground mustard powder in place of dijon mustard.
- 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.
- Oil: 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 which have unique aroma or flavors as your mayo will also have it. Avoid coconut oil, peanut oil, sesame oil, olive oil.
- Consistency: Need to use this veg mayonnaise straightaway? Only add 4 to 5 tablespoons water. The 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.
- Storage: 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.
Nutrition Info Approximate values
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