How to Make Cashew Mayo

How to Make Cashew Mayo
I feel like I need to clarify the title of this post a little bit. Maybe it would be better if I called it “How I Make Cashew Mayo.” I don’t make cashew mayo the traditional way, so this isn’t THE definitive cashew mayo recipe. It’s MY cashew mayo recipe. It’s a little bit different from others because:

1) A lot of cashew mayo recipes are raw. Mine is not.

2) My recipe isn’t raw because I use vegetable broth in it. This adds a little boost of extra flavor.

3) I don’t add anything to sweeten my cashew mayo.

See? It’s different. And I can’t promise you that it tastes exactly like real mayo (because it was the 80s when I last had real mayo), but it makes a mean sandwich spread and it’s great on crackers or as a dip for veggies too.

Are you ready to get started? Here’s how to make cashew mayo!

Soak the Cashews Put one cup of raw cashews in a bowl and cover them with water. Let them sit for a few hours–about two to four is a good amount.

Blend the Cashews Drain and rinse the cashews, then pop them in your blender or food processor with 2 tablespoons of freshly squeezed lemon juice, and 1/4 cup of vegetable broth. Blend everything until it’s completely smooth, scraping down the sides of the blender or food processor as needed. You can add more broth or water if you want a thinner mayo–I usually add an additional tablespoon or two of water. After you’re finished blending it, taste it and season with salt, if needed.

Add Fresh Herbs I like to add fresh herbs to my cashew mayo. If you want to give that a try, chop up whatever you have on hand (I’m using dill, tarragon, thyme and rosemary here) and stir about a tablespoon into the blended mayo. Other good additions are pesto, roasted or freshly minced garlic, or hot sauce.

Cashew Mayo Your cashew mayo is done! Wasn’t that easy? Now you can put it on burgers and sandwiches and do other mayo-y things with it.

If you don’t eat dairy, but you’re not a fan of soy-based substitutes, cashews are a great alternative. When they’re soaked, they blend up much more smoothly than other nuts. I also use them in my Chocolate Chip Cheesecake-Stuffed Strawberries and in this Cinnamon Vanilla Cashew Milk recipe.

Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    I’ve had trouble blending cashews in the past, but adding vegetable broth sounds like a good idea both to add flavour and make the mixture more smooth. I don’t eat mayo much anymore, and the vegan brands have so many processed ingredients in them, that this definitely sounds like a healthier option!

    • Kiersten Frase says

      It does take patience! And I’ve also noticed that blending a larger amount helps. I often want to just make 1/2 cup of cashew cream or mayo, but it never works out–the blender just flings it to the side of the container and it never gets blended.

  2. Shannon says

    wow i really have to try this, I don’t care for regular mayo because I hate the eggy flavor but I like everything in this recipe. And it doesn’t use tofu like alot of other vegan mayo recipes. I tried your cashew cheesecake recipe though, adapted it slightly and now I use it in like everything I would use regular cream cheese in, I even made vegan cheesecake brownies. So I’m betting this will be really tasty too, thanks for the creative recipes :)

      • Shannon says

        just so you don’t have a baking disaster if you do try this, i should mention i add a ton of other stuff like sugar, flour, raspberry puree when i make them into brownies. I have no idea how it would turn out without all the added stuff. might still be good, but less sweet definitely

  3. says

    First cashew milk, and now cashew mayo — I’m always learning about interesting things at OMV! Do you happen to know how the nutrition stats stack up against traditional mayo? Also like the sound of adding garlic or hot sauce.

  4. says

    When I get my cookbook I am going to write “and all the things I never knew” under the title…LOL…you have opened up a whole new world to me and I love it!

  5. Dani says

    Thanks so much for this recipe! It was a great use of the last of our veggie broth! My SO (who isn’t a vegan but has been eating less and less dairy since we started dating) said that it tasted like celery/french onion dip. I think I am going to try and use this as a base for a french onion veggie dip in the future!

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