Making vegan mayo at home has never been easier. This healthy recipe uses no oil or eggs, but whole food ingredients for the perfect result!
This post was originally published on October 30, 2017.
I have never been a mayo lover until I learned to make it at home. This recipe is so good and versatile! Bonus that it's so healthy.
This mayo is healthy, vegan and made with no oil. Slather it on anything and everything! I'm telling you, I don't even like traditional mayo and this stuff is legit!!
This recipe comes from my cookbook, Vegan Burgers and Burritos. It can be used plain or to make other awesome spread, like I do in this delicious Fall Harvest Burrito (also a recipe from my cookbook!). You can grab this recipe in the notes below the recipe for the mayo!
Ingredients
No oil, no eggs, no artificial substitutes! All you need to make this mayo is just real whole foods:
- Raw cashews
- Distilled white vinegar
- Lemon juice
- Garlic
- Sea salt
- Ground mustard seed
How to Make Vegan Mayo
Easier and quicker to make than heading to the store! This process is seriously so simple you'll make it every time you need mayonnaise. Here's what to do:
- Put all ingredients into a blender.
- Blend until smooth, then let sit in the fridge.
- Serve!
How to use vegan mayo
This oil free mayo is wonderful in and on everything! Use as a spread on your favorite sandwiches, wraps, and burgers. You can also incorporate it in other recipes as well like these:
- Creamy Vegan Coleslaw
- Coconut Bacon Peach BLT
- The Ultimate Vegan BLT with Avocado
- Vegan Chickpea Burgers
- Grilled Portobello Mushroom Burgers
- Vegan Fish Taco Bowl
Tips and tricks
This vegan mayo recipe is pretty simple, but these helpful hints should come in handy:
- To get the perfect texture, a high speed blender works best. A food processor is also a good option.
- If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
- This mayo thickens as it sits, so make sure to let it rest in the refrigerator before serving for best results.
- Store in an airtight container in your refrigerator for up to one week.
- Freezing is not recommended as the texture will change.
Common Questions
While there are a number of recipes out there, this one uses cashews, vinegar, lemon juice, and seasonings.
Using a vegan mayo is the best substitute, but there are other options as well. Avocado, olive oil, vegan plain yogurt, hummus, or tahini could work depending on what you need it for.
More Vegan Sauce and Spread Recipes
Whether it's a classic condiment you can't live without, or just that perfect extra addition of flavor and creaminess, I have you covered! These recipes are all made from healthy whole food plant based ingredients:
The Best Vegan Mayo Recipe
Equipment
Ingredients
- 1 ½ cups raw cashews (see note)
- 13 tablespoons water , ¾ cup plus 1 tbsp
- 2 tablespoon distilled white vinegar
- 2 teaspoon fresh lemon juice
- ¾ teaspoon sea salt
- ⅛ teaspoon ground mustard seed
- ⅛ teaspoon freshly chopped garlic
Instructions
- Put all ingredients into a blender and purée until smooth.
- Refrigerate the mayo to thicken. You can use right away but it won't be as thick.
- Serve!
Notes
- If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
- This makes 1 cup, serving size is 2 tablespoons.
- Nutrition facts are for the mayo only
- I like my rice on the al dente side, so when cooking you may need to add another ¼ cup (60 ml) of broth and cook for an extra 5 minutes if you prefer it well done.
- The rice isn’t overly salty. The other parts of this burrito have plenty of salt, so I keep the rice on the milder side.
- You can use water instead of broth for the rice, but the broth adds great flavor. You may need to adjust the amount of salt if you don’t use broth.
- This makes 4-5 burritos.
- This can be served as a bowl if folding a burrito is too hard!
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
vixenvena
This mayonnaise tastes great on a burrito! I whipped in a little bit of pineapple instead of raspberries.
Sophia DeSantis
I am so happy you liked it! Love the pineapple idea!
Rakhinationwide
Your work is so full of useful information.
veggiesdontbite
Thank you!
Sarah
You don't realize how much you use mayo until you can't use it anymore! Love having this perfect vegan option on hand, it's so perfect!
veggiesdontbite
Hahaha! So true!
Laura
Made this tonight and overall we enjoyed it. My husband (who has a sweet tooth) gave it his thumbs up to make again. I added some celeriac to the squash roast mix cuz I had some and it sounded like it would complement the flavors. I really liked the thyme rice!
The only part I'm not totally sold on is the raspberry mayo... I couldn't decide if it enhanced the flavors for me and balanced the savory or if it was just too sweet and weird lol. I think next time I'd try it with plain mayo sauce... Or do you have any ideas for something to add to the mayo instead of raspberry to make it a savory mayo perhaps??
I'm freezing the leftovers and hoping they'll reheat well!
veggiesdontbite
Hi Laura! I'm happy to hear you enjoyed it! The sweetness of the raspberry mayo is definitely not for everyone, we love that sweet and savory combo but I totally understand if you guys don't. I would just use regular mayo, or you could add some thyme since it's being used in the rice. Maybe a touch of lemon too. Let me know if you try anything else!
Susan Parker
I make Avocado Mayo! Besides being a wonderful brain food, it tastes awesome as well. I’ve even gotten our house guests eating it. 1-2 Avocados, with this recipe plus lemon and just a tad of salt. I’d add pepper in mine only bcuz we love spicy pepper!!
veggiesdontbite
Hi Susan! Avocados are great for so much! Sounds delicious!
Daycare in Stafford
I don’t normally eat burritos but these look really good! I’d want to try white beans, nutritional yeast, and black rice in a burrito!
veggiesdontbite
Thank you!! I think you'd like them!
Emily Kemp
This burrito sounds incredible, definitely trying it this Autumn!
Brian
Wow, how good is this thing? Looks really terrific. It's a shame, that I'm n a low carb diet now, but I hope, that I will be able to try this anyway. Thanks a lot!
veggiesdontbite
Thanks Brian! You can always up the the veggies part and reduce the rice part and throw it over greens!