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    Home » Recipes » Dips

    Modified: Nov 7, 2023 · Published: Jun 3, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Creamy Vegan Cashew Mayo

    Jump to Recipe Pin

    This Vegan Cashew Mayo is thick, rich, and creamy. Spread it on a sandwich or use it as a dip. Made with whole foods, it is a healthy choice.

    Spoonful of Cashew Mayo.

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    This Creamy Vegan Cashew Mayo can be used anywhere you use regular mayo. It has the same tangy flavor and thick creamy texture that store-bought mayo has.

    It's made with plant-based whole foods, so you can feel good about eating it. It's made in less than 30 minutes including soaking the cashews.

    Use it in salad dressings, as a sandwich spread, or as a dipping sauce for French fries or onion rings. You could even add sriracha sauce to make Vegan Sriracha Mayo.

    Add this vegan cashew mayonnaise recipe to a Tofu Salad Sandwich recipe or a Veggie Sandwich. A cashew recipe to try is my Stovetop Candied Cashews recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 💭 Tips
    • 🥡 Storage
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Cashew Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is a simple and easy recipe with simple ingredients.
    • It is creamy and tangy.
    • It's made with whole foods.

    🧾 Ingredients

    Ingredients with labels.
    • Raw cashews: Only raw cashew nuts will work; roasted cashews won't work. You could also use raw macadamia nuts.
    • Olive oil: Adds a rich creamy mouthfeel and flavor.
    • Lemon juice: Adds a sour flavor.
    • Apple cider vinegar: Adds a sour vinegar flavor.
    • Mustard powder: Adds a spicy sharp flavor. You could also use Dijon mustard, but you'll need more than listed.
    • Garlic powder: Adds a concentrated garlic flavor. You could also use fresh garlic.
    • Maple syrup: Adds sweetness. You could also use dates or agave syrup.
    • Salt: Enhances flavors. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Garlic or roasted garlic
    • Dijon mustard
    • Fresh herbs
    • Sriracha sauce
    • Chipotle in adobo for a smoky spicy mayo
    • Lime juice
    • Wasabi paste or powder
    • Nutritional yeast for a cheesy flavor
    • Sriracha BBQ Sauce or BBQ Spice Mix

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    🔪 Instructions

    Cashews soaking in water.

    Step 1: Soak cashews in hot water for 15 minutes for a quick soak method or 4 hours at room temperature. Drain water.

    Ingredients in a blender before and after blending.

    Step 2: Place the soaked cashews along with the rest of the ingredients in a high speed blender. Blend until smooth and creamy.

    Transfer to a mason jar.

    💭 Tips

    • Soaking the raw cashews will help them break down and become smooth and creamy in the blender.
    • Taste as you. You may want more seasoning or sweetener than I've listed. I like a strong vinegar flavor and bite from the mustard powder, but you may not. I made this homemade vegan mayo recipe several times and each time I always ended up adding apple cider vinegar and dry mustard powder to the amount shown.
    • Using a high-speed blender will help create a thick, smooth creamy texture. You could also use a regular blender or food processor, you just may need to blend it a little longer.
    Cashew Mayo close up.

    🥡 Storage

    This creamy cashew mayo will last for 1 week in an airtight container in the fridge.

    🍽 Serving

    • Add more water for a salad dressing
    • Sandwiches and wraps
    • Spicy Potato Wedges
    • Vegan Onion Rings
    • Vegetables
    • Potato salad
    • Pasta salad
    • Coleslaw

    👩🏻‍🍳 Recipe FAQs

    How long does vegan mayonnaise last?

    This vegan cashew mayo recipe will last 1 week in an airtight container in the fridge.

    How do you store homemade vegan mayonnaise?

    I suggest storing it in a glass jar with a secure lid in the fridge. You could use any airtight container.

    Cashew Recipes

    • Vegan Cream Cheese
      Homemade Vegan Cream Cheese
    • Chipotle Cream
      Chipotle Cashew Cream
    • Miso Cashew Sauce
      Miso Cashew Sauce
    • Vegan Cheese Ball
      Vegan Cheese Ball

    If you tried this Cashew Mayo Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Cashew Mayo close up.
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    5 from 1 vote

    Cashew Mayo

    This Cashew Mayo is thick, rich, and creamy. Spread it on a sandwich or use it as a dip. Made with whole foods, it is a healthy choice.
    Course Condiment
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    soaking 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 16
    Calories 63kcal
    Author Willow Moon
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    Equipment

    • high speed blender

    Ingredients

    • 1 cup raw cashews
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 2 tablespoons apple cider vinegar
    • ½ teaspoon mustard powder
    • ¼ teaspoon garlic powder
    • 1 teaspoon maple syrup
    • Salt
    • ¼ cup water

    Instructions

    • Soak cashews in hot water for 15 minutes or room temperature water for 4 hours. Drain water.
    • Add cashews to a high speed blender along with the rest of ingredients. Blend until smooth and creamy.

    Notes

    Start with less apple cider vinegar and dry mustard. I like it tangy, but you may want less.
    This recipe will last about 1 week in an airtight container in the fridge.

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    Nutrition

    Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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