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+ servings
A mason jar has been filled with a vegan mayo, made from cashews. It rests on a white surface.
5 from 1 vote

Vegan Mayo with Cashews

Author - Gena Hamshaw
Prep Time: 5 minutes
Soaking time 2 hours
Yields: 1 cup


  • 1 cup raw cashews, soaked for at least 2 hours and drained (140g)
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar (substitute apple cider vinegar)
  • 1 teaspoon freshly squeezed lemon juice
  • 5-8 tablespoons water


  • Start with five tablespoons of water. Blend all ingredients in a high speed blender or process in a food processor, stopping periodically to scrape the sides down, until the vegan mayo is creamy and completely smooth. Add up to three more tablespoons of water as needed, to facilitate blending without sacrificing a rich, spreadable texture. Store the vegan mayo in an airtight container in the fridge for 4-5 days.