Admin
Vegan Mayo Recipe
-
by Michelle Blackwood, RN
This creamy vegan mayo recipe is so easy to prepare and absolutely flavorful. A vegan mayonnaise recipe made with simple ingredients. It is so delicious, the perfect dairy-free substitute for sandwiches, coleslaws, salads.
This Vegan Mayo Recipe was given to me by my brother Lloyd, he is an excellent vegan Cook, when I say excellent I really mean it.
His food is always a hit and this vegan mayonnaise is so full of flavor. It is definitely the best vegan mayo I have tried that isn’t store-bought.
Lloyd mentioned that whenever he includes this recipe in his vegan egg salad recipe, it is always a huge hit with everyone, especially children. His vegan egg salad recipe will be posted soon.
Vegan Mayo Recipe
I was so eager to try Lloyd’s cashew mayonnaise recipe and although I was expecting it to be delicious, to my amazement, my son Daevyd kept asking me for more.
He told me to pour it all over his broccoli when he asked for seconds, Daevyd is a very picky eater and he doesn’t usually care for broccoli but he wanted seconds this time.
This vegan mayo recipe is similar to my Vegan Ranch, Cashew Cream and Vegan Cheese Sauce.
Is Mayo Vegan?
Regular mayo is not vegan because it contains egg which is an animal by-product. Nowadays many storebought brands are dairy-free and egg-free are sold in popular supermarkets and health food stores here in the USA.
What Is Vegan Mayo?
Vegan mayo is made by emulsifying fats, acid, and water to form a thick creamy sauce. Sunflower oil, cashews, lemon juice, water, and seasonings are blended at a high speed to form a thick and creamy vegan mayo.
Vegan Mayo Brands
- Just Mayo
- Vegenaise
- Hellman’s Vegan Mayo
- Trader Joe’s Vegan Mayo
- Nayonaise
Vegan Mayo Recipe Ingredients?
- Cashews
- Water
- Lemon Juice
- Nutritional Yeast Flakes
- Onion Powder
- Garlic Powder
- Salt
- Sunflower Oil
- Cane Sugar (optional)
How To Make Vegan Mayo?
The only adjustment I made to my brother’s vegan mayo recipe that he sent me is to half the lemon juice, and add 1/2 teaspoon of cane sugar.
So now you can actually make your own delicious homemade mayonnaise.
- It’s best to soak cashews overnight or for at least 2 hours to soften, this will result in a creamier mayonnaise but If you are in a hurry, boil cashews covered in water for 10 minutes in a medium saucepan over medium heat. Remove from the stove and drain. Actually, you can omit still with a high-speed blender.
- Add cashews to the blender and water, blend until smooth and creamy. Add lemon juice, nutritional yeast flakes, onion powder, garlic powder, salt, sugar, and oil. Blend until the mixture is smooth and creamy.
How Long Does Vegan Mayo Last In The Fridge?
Your vegan mayo will last for about 3-5 days in the refrigerator, note that your vegan mayo may seem runny at first but will thicken as it is chilled in the refrigerator.
Use This Homemade Mayonnaise In These Recipes:
- Vegan Southern Style Coleslaw
- Vegan Potato Salad
- Yellow Yam Salad
- Chickpea Salad Sandwich
- Vegan Macaroni Salad
This creamy vegan mayo recipe is so easy to prepare and absolutely flavorful. A vegan mayonnaise recipe made with simple ingredients. It is so addictive, the perfect dairy-free substitute for sandwiches, coleslaws, salads.
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating 😉
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
- Energy: 137 kcal / 573 kJ
- Fat: 13 g
- Protein: 2 g
- Carbs: 4 g
Cook Time
- Preparation: 5 min
- Ready in: 15 min
Instructions
- It’s best to soak cashews overnight or for at least 2 hours to soften. If you are in a hurry, boil cashews covered in water for 10 minutes in a medium saucepan over medium heat. Remove from stove and drain.
- Add cashews to the blender and water, blend until smooth and creamy. Add lemon juice, nutritional yeast flakes, onion powder, garlic powder, salt, sugar, and oil. Blend until the mixture is smooth and creamy.
Notes
- Substitute the water for unsweetened dairy-free milk like soy, almond, cashew.
- My brother highly recommended that I used sunflower oil, he said it results in a fluffier texture and a neutral taste. I used organic sunflower oil. You can use whichever oil you have on hand, just note than extra-virgin olive oil will work but the taste will be overpowering. I also bought avocado oil but forgot to add some.
- For the acid, I used bottled organic lemon juice because I ran out of fresh lemons. You can also substitute with lime if you are in a country where lime is available instead.
- I used a high-speed blender if you don’t have one soak cashews overnight or boil in water for 10 minutes in a saucepan to soften.
- Use less water for a thicker mayo.
- For an oil-free Mayo, check out my Macaroni Salad recipe.
- If you have nut-allergies, substitute cashew nuts with soaked sunflower seeds. You will need to blend for longer to get a creamy consistency.
Michelle Blackwood, RN
Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.
These ingredients are awesome.
