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.
Cathy Brans
I only tried once to make a vegan burger and it was not a success. This book looks like a good place to start over.
Peggy Rodriguez
If I could only eat one type of food it would be burritos cuz you can fill them with anything!
Cindy Morgan
I LOVE your blog and recipes. Fingers crossed I win.
Dee
My first thought was chocolate, but being realistic I would say veggies!
Dianne Potter
If I could eat only one food it would probably be veggie wraps because their versatility.
Bonita
If I could only eat one food, it would be apples.
Lorrie Ferrari
potato - mashed, fried, etc
Lisa B
If I could only eat one type of food it would be vegetables. They are so versatile and delicious!
Ann W
Hmmm, variations on toast might be mine. But, loving this cookbook concept and can't wait to dig in to these!
Deanna Di Matteo
I could always eat sweet potatoes!!!
Lindsay
I was thinking about this randomly the other day and I think it would be sweet potatoes. They are just SO good....especially the purple ones!
Johanna M Woodbury
If I could only one kind of food, it would probably be sweet potatoes! Also I did pre-order this book but another copy would be wonderful so I could give it away!
Johanna M Woodbury
This recipe looks amazing! I can't wait to try the Mayo!
Ashley
If I could only eat one type of food it would probably be fruit.
dj
veggie burgers