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How to Make Cashew Mayonnaise

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 CashewsPut 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 CashewsDrain 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 HerbsI 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 MayoYour 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.

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75 Comments

  • Reply
    Liz @ A Nut in a Nutshell
    June 12, 2013 at 11:52 am

    I should do this because I HATE regular mayo!

    • Reply
      Kiersten
      June 13, 2013 at 7:30 am

      Me too. Nastiness.

    • Reply
      Emeralde
      September 10, 2016 at 3:27 pm

      Soaking the cashews overnight will make a heavenly creamy mayo than just soaking them 2 to 4 or 6 hours.

  • Reply
    Hazel @ fresherfood
    June 12, 2013 at 12:53 pm

    I had no idea that soaked cashews would blend so beautifully smooth. I really dislike regular mayo so this looks perfect 🙂

    • Reply
      Kiersten
      June 13, 2013 at 7:30 am

      They do! It’s incredible. They make a great substitute for dairy!

  • Reply
    Cassie
    June 12, 2013 at 4:07 pm

    Cannot wait to try this. I love the way you do cashew mayo, Kiersten!

  • Reply
    Georgia @ The Comfort of Cooking
    June 12, 2013 at 5:38 pm

    What an awesome idea for a homemade mayo! I bet the flavor is unlike anything I’ve had before. I love it!

    • Reply
      Kiersten
      June 13, 2013 at 7:29 am

      It’s tangy like mayo, since there’s lemon in it. 🙂

      • Reply
        LYDIA
        May 22, 2016 at 6:06 am

        I also add a teaspoon of dijon mustard and some white pepper and sometimes to the prepared mayo I add minced onion garlic and parsil

  • Reply
    dishing up the dirt
    June 12, 2013 at 10:19 pm

    I CANNOT wait to try this!!!

  • Reply
    Kiran @ KiranTarun.com
    June 12, 2013 at 11:25 pm

    LOVE cashew sauce and other nut-based sauce. I use it in place of cream in my recipes. So delish!

  • Reply
    MAGGIE VALERA
    June 13, 2013 at 7:33 am

    How do I store it and how long does it keep for?

    • Reply
      Kiersten
      June 13, 2013 at 7:54 am

      Store it in a container with a cover in the fridge. It will last for 3-4 days.

  • Reply
    Samantha
    June 13, 2013 at 9:25 am

    I haven’t put mayo in anything for so long and now I can make this and start using it again! Thanks Kiersten.

  • Reply
    angela @ another bite please
    June 13, 2013 at 1:40 pm

    cashew mayo…haven’t heard of before…i’ve used cashew’s for the “cheese” in some dairy recipes and LOVE it…so know this will be a new fav to try!

    • Reply
      Kiersten
      June 14, 2013 at 6:46 pm

      Well, if you like cashew cheese, you will like cashew mayo too. 😀

  • Reply
    Genevieve
    June 13, 2013 at 2:24 pm

    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!

    • Reply
      Kiersten
      June 14, 2013 at 6:44 pm

      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.

  • Reply
    Shannon
    June 13, 2013 at 5:36 pm

    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 🙂

    • Reply
      Kiersten
      June 14, 2013 at 6:39 pm

      Ooh, cheesecake brownies are my favorite dessert ever! I’m going to have to try using cashew cream in them. 🙂

      • Reply
        Shannon
        June 15, 2013 at 12:47 am

        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

        • Reply
          Kiersten
          June 18, 2013 at 9:28 pm

          Ooh, raspberry puree. That sounds even better! 😀

  • Reply
    Lisa @ Greek Vegetarian
    June 13, 2013 at 11:10 pm

    I do love regular mayo but this sounds like a really cool alternative. Love that photo from above the vitamix!

  • Reply
    mjskit
    June 13, 2013 at 11:55 pm

    Oh I love this idea! What a great alternative to egg based mayo. Thanks!

  • Reply
    Heidi @ Food Doodles
    June 14, 2013 at 7:23 pm

    Oooh, this sounds wonderful! Far more appealing than regular mayo!

  • Reply
    Chung-Ah | Damn Delicious
    June 16, 2013 at 11:07 am

    What a fun twist on mayo. Can’t wait to try this! I have a bag of cashews just waiting to be used up too!

  • Reply
    [email protected] eco friendly homemaking
    June 16, 2013 at 10:20 pm

    Okay I am off to the kitchen to soak some cashews! Going to make this tomorrow.

    • Reply
      Kiersten
      June 18, 2013 at 9:26 pm

      I hope you enjoy it! 😀

  • Reply
    Shirley
    June 16, 2013 at 10:37 pm

    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.

    • Reply
      Kiersten
      June 18, 2013 at 9:25 pm

      I’m not sure off-hand. The cashew mayo would have good fats, while regular mayo probably has more sat fats with the egg…

  • Reply
    Kelly @ A Girl Worth Saving
    June 18, 2013 at 12:55 am

    Tee hee, I love mayo. LOVE IT! This recipe is pretty dang neato. I seriously love how creative it is and for some reason it makes me think of tzatziki. No Idea where that is coming from.

    • Reply
      Kiersten
      June 18, 2013 at 9:12 pm

      You know, I have been wondering if it’s possible to make a tzatziki with cashews. Maybe with lots of lemon for the tanginess?

  • Reply
    Brenda Williams
    July 6, 2013 at 8:39 pm

    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!

    • Reply
      Kiersten
      July 13, 2013 at 5:10 pm

      Well, necessity is the mother of invention and I hate regular mayo so I had to come up with an alternative! 😀

  • Reply
    Dani
    January 15, 2014 at 12:01 pm

    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!

    • Reply
      Kiersten Frase
      January 15, 2014 at 8:36 pm

      I’ve been thinking about trying to make this into a vegan French onion dip! I need to get on that. 🙂 I think it would be good as a base for spinach artichoke dip too.

  • Reply
    Gira
    June 8, 2015 at 11:09 am

    I use this all the time now for making chickpea “chik’n” salad! Thank you so much for sharing!

  • Reply
    Rosy Young
    August 1, 2015 at 2:30 pm

    Really great Kiersten -This sounds super easy and super nutritious – fab – making it today!… Will have to use a lime as have not got lemon. Thank you. Rosy.

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