This homemade Cashew Mayo is quick to prepare and delivers a smooth, creamy texture with a bright, tangy flavor. Made with just six main ingredients plus water, it’s egg-free, dairy-free and oil-free—perfect for anyone looking for a plant-based alternative to traditional mayonnaise. This small-batch recipe is ideal for spreading on sandwiches and burgers, using as a dip, or mixing into salad dressings. It also works wonderfully in tuna-style preparations and lettuce wraps when you want a mayo-like creaminess without eggs.
Store-bought vegan mayonnaise can be expensive and it’s often easier to make just what you need at home. This cashew mayo whips up quickly and keeps in the fridge for several days, so it’s a great option when you only need a small amount of creamy spread.
Why you’ll love this recipe
- Egg-free, dairy-free and oil-free—suitable for many dietary preferences.
- Customizable: add herbs, spices or nutritional yeast to change the flavor profile.
- Smooth, thick and tangy—everything you want from a good mayo alternative.
Ingredients for cashew mayo
All you need are six ingredients plus water:
- Cashews – 1 cup raw cashews (unsalted, unroasted). Soak in hot water for 30 minutes to soften.
- Lemon juice – Juice of 1 large lemon (about 3–4 tablespoons). Fresh is best for bright flavor.
- Vinegar – 1 tablespoon, such as apple cider vinegar or white vinegar for extra tang.
- Salt – ½ teaspoon kosher salt (or adjust to taste with table or sea salt).
- Onion powder – ½ teaspoon for a mild onion note (use onion powder, not onion salt).
- Sugar – 1 teaspoon cane or granulated sugar to balance acidity.
- Water – Hot water to soak the cashews and about 5 tablespoons cold water to help blend to the right consistency.
How to make vegan mayonnaise with cashews
1. Place the raw cashews in a bowl and cover with hot water. Let them soak for at least 30 minutes. If you don’t have a powerful blender, soak for 5–6 hours or overnight to ensure a silky texture.
2. Drain the cashews and add them to a blender or food processor with the lemon juice, vinegar, salt, onion powder, sugar and about 5 tablespoons cold water.
3. Blend on high until completely smooth and creamy. Stop to scrape down the sides as needed. If the mixture is too thick and the blender struggles, add water 1 tablespoon at a time until it blends smoothly.
4. Taste and adjust salt or acidity to preference. Transfer to an airtight container and refrigerate for a few hours—cashew mayo firms up as it chills.
Recipe variations
- Increase lemon juice or vinegar for more tang.
- Add a little extra sugar for a sweeter spread.
- Swap or combine onion powder with garlic powder for a different savory profile.
- Stir in fresh herbs like dill or chives, or spices such as smoked paprika or Cajun seasoning for color and flavor.
- Use cashew milk instead of water for an even creamier consistency.
- Add nutritional yeast for a cheesy, savory note.
- Thin the mayo with extra water for dressings or dips.
Frequently asked questions
Yes. Soaking in hot water for at least 30 minutes softens the cashews so they blend into a creamy texture. Longer soaking or overnight softening helps if your blender has less power.
A high-powered blender makes it easier to get ultra-smooth mayo, but it’s not essential. If your appliance is less powerful, soak the cashews longer, blend in batches, or add a little more liquid as needed.
Stored in an airtight container in the refrigerator, this cashew mayo will keep for about 5–7 days.
To keep it thick, use less water when blending. The mayo will also firm up in the fridge; if it becomes too thick, stir in a tablespoon of water until you reach the desired consistency.
Use it anywhere you’d use traditional mayonnaise: on sandwiches and burgers, in potato or macaroni salads, as a base for dressings, or as a dip for vegetables and fries. It also pairs well with cooked patties, cakes, or as a garnish for warm, savory bites.
More cashew dips and spreads
- Roasted Red Pepper Dip
- Creamy Herb Dip
- Creamy Jalapeno Dip
- Dairy-Free Caramelized Onion Dip
If you make this recipe, please share your feedback or any tweaks you tried—I always enjoy hearing how readers adapt it to their taste.
📖 Recipe
Cashew Mayo (Vegan Mayonnaise)
5 minutes
2 hours 30 minutes
2 hours 35 minutes
8 servings
Leanne Combden
Ingredients
- 1 cup raw cashews
- 1 cup hot water (for soaking)
- 5 tablespoons cold water (for blending)
- Juice of 1 large lemon (about 3–4 tablespoons)
- 1 tablespoon vinegar (apple cider or white)
- 1 teaspoon cane or granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
Instructions
- Place the cashews and hot water in a dish, cover and soak for at least 30 minutes.
- Drain and transfer cashews to a blender or food processor with the remaining ingredients and cold water.
- Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed.
- If the mixture is too thick, add more water 1 tablespoon at a time until it blends freely.
- Taste and adjust salt or acidity if needed.
- Refrigerate for a few hours to allow the mayo to thicken before serving.
Notes
- A high-powered blender or food processor yields the creamiest results. If yours is less powerful, soak the cashews longer.
- If blending is difficult, try processing in batches or add a bit more liquid until the mixture smooths out.
Nutrition Facts per Serving
Carbohydrates: 6 g |
Protein: 3 g |
Fat: 7 g