Best Vegan Cashew Mayo
5-minute creamy and healthy vegan cashew mayo that’s really easy to make and lower in fat! Rich, tangy and made with only a handful of basic ingredients are needed for this meal prep-friendly condiment. Perfect for fries or potato salad!
Ingredients
- 1 cup cashews soaked & drained (150 g)
- 1.5 tbsp lemon juice
- 2 tsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1.5 tsp salt
- 1 cup water 240 ml
Instructions
- Drain your soaked cashews and place them into a high-speed blender jar together with the rest of the ingredients.
- Blend everything until smooth, adjusting the amount of added water to reach your desired consistency.
- Taste test your cashew mayo, adding more salt, lemon juice or nutritional yeast if wanted.
- Serve as a dip or dressing and store any leftovers in a food container for up to a week in the fridge — be aware that the vegan mayo will become a bit thicker over time.
Notes
- It's best to soak the cashews overnight but if you have a good blender, a few hours are enough.
- Add a spritz of apple cider vinegar for tanginess or some dill pickle liquid if you’re up for it. Onion powder may also be your jam!
- Adobo sauce or chipotle pepper blended into the cashew mayo creates easy and delicious aioli.
- You can replace the cashews with 12 oz of plain tofu for a nut-free and higher protein vegan mayo!
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 251mg