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Eggless Mayonnaise Recipe (Plant Based)

This deliciously creamy vegan eggless mayonnaise recipe is even better than the regular stuff. It is made with cashews, oil, vinegar, dijon mustard, seasonings and spices. Use it in place of regular mayonnaise in any application.

Prep Time
5 mins
Soaking Time
30 mins
Total Time
35 mins
Servings: 16 tablespoons
Calories: 62 kcal
Course: Condiments
Cuisine: American , International

Ingredients

  • 1 cup cashews - 125 grams
  • 2 tablespoons sunflower oil or any neutral tasting oil
  • 1 teaspoon Dijon mustard or mustard powder
  • 1 tablespoon apple cider vinegar or lemon juice
  • ½ teaspoon raw sugar
  • 1 pinch turmeric powder
  • 6 black peppercorns
  • ½ teaspoon rock salt (edible and food grade)
  • 7 to 8 tablespoons water

Instructions

    Cup of Yum
  1. Rinse cashews thoroughly in water. Drain all the water and discard it. 
  2. Place the cashews in a bowl and cover with enough warm water. Soak them for 30 minutes.
  3. Drain and discard all the water from the soaked cashews and add nuts to a blender.
  4. Also add dijon mustard, raw sugar, turmeric powder, black peppercorns and rock salt. 
  5. Add apple cider vinegar or lemon juice. 
  6. Add the sunflower oil or any neutral tasting oil. 
  7. While the blender is running, slowly add 7 to 8 tablespoons water in parts and blend until smooth and creamy. 
  8. Pour your completed vegan mayonnaise into a clean jar or airtight container. Seal it tightly and refrigerate.
  9. This eggless mayo stays good for a month in the refrigerator. You can also freeze it for 3 months. 

Notes

  • Make sure to make this mayo recipe with raw unsalted cashews. It is okay to use cashew pieces, as long as they are raw and unsalted. You can also substitute cashews with almonds or macadamia nuts, if they are raw and unsalted
  • It is very important to use a neutral flavored oil when making mayonnaise. Some good options are: canola, vegetable, grapeseed or avocado oil. Do not use oil which have unique aroma or flavors as your mayo will also have it. Avoid coconut oil, peanut oil, sesame oil, olive oil.
  • You can use 1 teaspoon ground mustard powder in place of Dijon mustard.
  • If you want to use this Veg Mayonnaise right away, then add only 4 to 5 tablespoons water. The mayonnaise thickens when refrigerated. So, 7 to 8 tablespoons water works perfectly if you have time to let it set up. If you opt to use less water to use the mayo right away, be sure to use the entire recipe or it will become too thick in the refrigerator.
  • Remember to use an air-tight container to store the Eggless Mayonnaise in the refrigerator.

Nutrition Information

Serving 1tablespoon veg mayonnaise Calories 62kcal (3%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 78mg (3%) Potassium 58mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin E 1mg Vitamin K 3µg Calcium 5mg (1%) Vitamin B9 (Folate) 2µg Iron 1mg (6%) Magnesium 24mg Phosphorus 48mg Zinc 1mg

Nutrition Facts

Serving: 16tablespoons

Amount Per Serving

Calories 62

% Daily Value*

Serving 1tablespoon veg mayonnaise
Calories 62kcal 3%
Carbohydrates 3g 1%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 78mg 3%
Potassium 58mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin E 1mg
Vitamin K 3µg
Calcium 5mg 1%
Vitamin B9 (Folate) 2µg
Iron 1mg 6%
Magnesium 24mg 6%
Phosphorus 48mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.