If you’re someone that likes mayonnaise (surely everyone?!) but consumes a dairy-free or plant-based diet, then this egg-free mayo is a great alternative. More so, if you’re wanting to avoid expensive, highly processed vegan alternatives, then – ding ding ding! This vegan mayo recipe is definitely for you! Unlike regular mayo, which is packed with eggs and oil, this recipe is egg-free and can be made oil-free, all without losing the creaminess. Instead, this recipe relies on the fats in cashews for the silky richness. Plus, this healthy mayonnaise is filled with vitamins, minerals, and antioxidants (source)!

Healthier, Egg-Free Mayo Recipe

Not only is this a healthy mayonnaise alternative, but it’s also far more cost-efficient than the majority of grocery store versions too (which usually come with big price points and tiny jars!) and takes just minutes to make. So, while there are now several store-bought options available, creating your own can be a great way to enjoy mayo on a healthier diet! In fact, I’ve tried several ingredient and method combinations on the way to finding this recipe, including with oil and relying on an emulsification process (much like typical mayo). However, even being healthier and oil-free, this is my favorite recipe, and I don’t find it lacking at all! When it comes to what I want from a mayo substitute, I want the richness, the creaminess, and the tang. With the use of cashews, mustard, and vinegar – this has all of those things (and it doesn’t taste nutty either!). The resulting eggless mayonnaise can be used as a condiment, dip, part of a dressing, sauce, or spread. Plus, best of all – it’s made in just two simple steps!

How To Make Vegan Mayo?

Step 1: Soak the cashews Start by soaking cashews in very hot water (it doesn’t need to be boiling) for at least 30 minutes, until softened. You can also soak them overnight, and that will make them even easier to blend. Step Two: Blend the vegan mayo Drain and rinse the soaked cashews, transfer them to a blender, and add all the other ingredients. Blend until it’s completely smooth and lump-free, scraping down the sides of the blender a couple of times if needed. Try it and add more salt/vinegar/mustard to taste. Transfer it to a sealed container and either serve immediately or chill in the fridge for a few hours. For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.

How To Use

This vegan mayo substitute can be used in all the same ways that the regular version is. Some of my favorite options include;

As a base for Potato Salad Within Coleslaw Spread over sandwiches and wraps- like this Vegan Kebab In burgers- like this Vegan Black Bean Burger As a dip for fries- Loaded Nacho Fries, Polenta Fries or Oven-Baked Wedges A dip for other appetizers- like these Vegan Onion Rings or Baked Plantains For warm pasta dishes or cold Pasta Salads or Rice Salads Serve this vegan mayonnaise with sushi and sushi bowls As a sauce for tacos- like these Chickpea Tacos

You can also use it as a base to make other sauces and dips, including:

Yum Yum Sauce Vegan French Onion Dip Add spice with some Sriracha or other chili sauce for a spicy mayo You could also add curry powder to make a delicious sandwich spread Add some garlic for a quick and simple vegan aioli Mix the vegan mayonnaise with ketchup and smoked paprika for a simple Marie Rose style sauce

How To Store

Store it in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it, as the texture will be affected. While chilling, it will thicken slightly – don’t worry, this is normal.

Useful Recipe Notes & Variations

Tofu: I used firm silken tofu; however, if you have a soy allergy, you can use soy-free, vegan cream cheese, e.g., Mikoyo’s Vegan Cream Cheese or Daiya Cream Cheeze. You could also leave out the silken tofu (or vegan cream cheese) and increase the amount of cashews to 1 cup (150 g). You’ll then need to use more water (up to 1/2 cup). Oil: It will make the mayo a little more “silky,” but leave it out for an oil-free vegan mayo. Kala Namak: Also known as black salt. It will add an “eggy taste” to the egg-free mayo; however, you can leave it out. Water: If using a high-speed blender like a Vitamix, you can most likely use a little less water. And if using a food processor, you might need to use a little more water. Sugar: You can use the sweetener of your choice for this recipe. Maple syrup and other liquid sweeteners will thin the vegan mayonnaise. Meanwhile, go sugar-free by using a sweetener like Erythritol. You can also omit the sugar entirely if preferred. For a nut-free version, you could try to use sunflower seeds. This isn’t something I’ve tried, but I’ve swapped cashew and sunflower seeds previously with great results.

Other vegan sauce recipes that you might like:

Vegan Sour Cream Easy Vegan Cottage Cheese Vegan Ricotta Cheese Easy Vegan Cheese Sauce Keto BBQ Sauce Homemade Hoisin Sauce Chinese Garlic Sauce

If you try this tasty vegan mayo recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.

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