Veg Mayonnaise (Vegan and Eggless)

5 from 3 votes

This deliciously creamy vegan mayonnaise recipe is even better than the regular stuff! Use it in place of regular mayonnaise in any application.

Prep Time5 mins

Soaking Time30 mins

Total Time35 mins

Course: Condiment

Cuisine: American, World

Diet: Gluten Free, Vegan, Vegetarian

Difficulty Level: Easy

Servings: tablespoons

Calories: 62kcal

Author: Dassana Amit

Equipment

Blender, Immersion Blender or Food Processor

Ingredients

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

US Customary - Metric

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

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