Eggless Mayonnaise Recipe (Plant Based)
This deliciously creamy vegan eggless mayonnaise recipe is even better than the regular stuff. It is made with cashews, oil, vinegar, dijon mustard, seasonings and spices. Use it in place of regular mayonnaise in any application.
Servings: 16 tablespoons
Calories: 62kcal
Equipment
- Blender, Immersion Blender or Food Processor
Ingredients
- 1 cup or (125 grams) cashews
- 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) or regular salt, add according to taste
- 7 to 8 tablespoons water
Instructions
- 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.
Notes
- Make sure to make this mayo recipe with raw unsalted cashews. It is okay to use cashew pieces, as long as they are raw and unsalted. You can also substitute cashews with almonds or macadamia nuts, if they are raw and unsalted
- It is very important to use a neutral flavored 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.
- You can use 1 teaspoon ground mustard powder in place of Dijon mustard.
- If you want to use this Veg Mayonnaise right away, then add only 4 to 5 tablespoons water. The mayonnaise thickens when refrigerated. 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.
- Remember to use an air-tight container to store the Eggless Mayonnaise in the refrigerator.
Nutrition
Serving: 1tablespoon veg mayonnaise | Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 5mg | Vitamin B9 (Folate): 2µg | Iron: 1mg | Magnesium: 24mg | Phosphorus: 48mg | Zinc: 1mg
