Cashew Mayo

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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.

This Cashew Mayo can be used anywhere you use store-bought mayo. It has the same tangy flavor and thick creamy texture that store-bought vegan 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 on all your favorite sandwiches or use it as a dipping sauce for French fries or onion rings. You could even add sriracha sauce to make Sriracha Mayo.

Add this vegan cashew mayo recipe to a Tofu Salad Sandwich recipe or a Veggie Sandwich.

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🧾 Ingredients
📖 Variations / Additions
🔪 Instructions
💭 Tips
🥡 Storage
🍽 Serving
👩🏻‍🍳 Recipe FAQs
Cashew Recipes
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💬 Comments

🧾 Ingredients

Raw cashews: Only raw cashews 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.
Maple syrup: Adds sweetness. You could also use dates or agave syrup.
Salt: Enhances flavors.

This is an overview of the ingredients. 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
Sriracha sauce
Chipotle in adobo
Lime juice
Wasabi paste or powder
Sriracha BBQ Sauce or BBQ Spice Mix

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🔪 Instructions

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

Ingredients in a blender before and after blending.

Step 2: Place 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 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 food processor, you just may need to blend it a little longer.