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!
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
76 Comments
Robyn Stone | Add a Pinch
June 11, 2013 at 8:09 amGreat idea! I bet this tastes yummy!!! Thanks for sharing!
Kare @ Kitchen Treaty
June 11, 2013 at 9:16 amI spy awesome yellow nails along with delicious-looking cashew mayo! LOVE that color. And now I want to try cashew mayo immediately. The fresh herbs clinched it.
Kiersten
June 13, 2013 at 7:54 amYes, they are yellow! And out of focus because they were starting to chip. 😀
Martina
June 11, 2013 at 9:31 amThis looks fab! I’m actually not a massive fan of mayo so I quite like finding interesting alternatives.
Cheers
Martina
http://snapshotsandwhatnots.typepad.com
JulieD
June 11, 2013 at 9:49 amLove this, Kiersten! I LOVE cashews!
Hannah @ CleanEatingVeggieGirl
June 11, 2013 at 10:03 amSeriously, how amazing are cashews?? They make “cheese” and now mayo?? Yum, yum! I will definitely have to give this a try :).
Abby @ The Frosted Vegan
June 11, 2013 at 10:11 amI love love love cashews! What can’t they do? I’ve been searching for a non-jarred vegan mayo and girl you got it!
Kiersten
June 13, 2013 at 7:49 amYeah, I’m not a fan of the store-bought options. :/
Alissa N
June 11, 2013 at 10:38 amThis looks amazing, you make me feel like I can actually make cool cashew things. I think I would put cashew mayo on everything, and would go perfectly with my current veggie burger obsession!!
Kiersten
June 13, 2013 at 7:49 amYou can make cool cashew things! 😀 DO IT!
Jackie @ The Beeroness
June 11, 2013 at 10:57 amI love this. I just had some amazing smashed potatoes at an event in Austin. I asked the chef what he did to them, and he said they were vegan. He uses cashew butter that sounds a lot like this. I totally want to make it now, they were so great and completely vegan.
Robyn B (Modern Day Missus)
June 11, 2013 at 8:33 pmYum, what a great idea. I love the sound of this cashew mayo, and to serve it with smashed potatoes sounds delicious!
I think this will make a debut at dinner tonight.
esther
June 11, 2013 at 11:19 amI don’t care if this is not how you’re “supposed” to make it – it sounds deelicious!!!!!
Suzanne
June 11, 2013 at 11:22 amI love cashews! Last week I blended them up with some nooch, water, lemon juice, and dijon and plopped it on a pizza. Yum!
Kiersten
June 13, 2013 at 7:47 amI was thinking about doing something like that! Some kind of alfredo pizza, with cashews…
suzi
June 11, 2013 at 11:31 amthis sounds great! how long will it keep in the fridge do you think?
Kiersten
June 13, 2013 at 7:46 amI wouldn’t keep it more than 3-4 days.
Daniela @ FoodrecipesHQ
June 11, 2013 at 11:37 amI never heard of cashew mayo! Another surprising post, I’m learning a lot from you!
Anele @ Success Along the Weigh
June 11, 2013 at 11:59 amColor me intrigued! 🙂
Maria Tadic
June 11, 2013 at 12:41 pmI will definitely have to try this – my husband is freaked out by regular mayo (amongst many other things). How long do you think this will stay good in the fridge?
Kiersten
June 13, 2013 at 7:45 amMayo freaks me out too! I would try to use this within 3-4 days. Cashew creams don’t last a super long time in the fridge.
Grace @ Earthy Feast
June 11, 2013 at 12:41 pmGolly, I could eat this stuff with a spoon! I always end up adding garlic and curry to mine, mmm. The hardest part about this dish is trying to lick the blender clean, lol!
Emily
June 11, 2013 at 1:05 pmThanks for the tip – I think I’ll make this in the food processor, since it’s hard to lick the blender clean. I don’t want to run into that problem!
Kiersten
June 13, 2013 at 7:43 amI’ve done garlic before, but I’ve never added curry–I’m going to have to try that!
Emily
June 11, 2013 at 1:04 pmOh. My. Gosh. Thank you {again} for the gazillionth recipe that has me licking my lips. Making this right away.
Ronnie Fein
June 11, 2013 at 1:15 pmAlways looking for good, non-soy, non-dairy substitutes. This looks good and easy to make. I can understand why you also use it for cakes — cashews are kind of sweet. Thanks!
Caitlin
June 11, 2013 at 1:36 pmso simple! and i love the minimal ingredients. love!
[email protected]
June 11, 2013 at 1:49 pmCashew mayo, such a unique idea! I’m loving the possibilities with adding fresh herbs!
[email protected] n Dishes
June 11, 2013 at 2:09 pmWhile I do indeed eat real mayo; I like to shake things up little, this is such a yummy & rich alternative to top off my sammies or veggie burgers!
Sarah @ Making Thyme for Health
June 11, 2013 at 3:53 pmI’ve made cashew cream for pasta before and wasn’t too crazy about it but it didn’t have vegetable broth so I’ll have to give your version a try. I wish I didn’t love dairy so much so that I could go vegan but options like this make giving it up seem so much easier!
Kiersten
June 13, 2013 at 7:39 amI eat dairy, but I try to cut down where I can. I’m not a fan of a lot of dairy subs, but I love using cashews to mimic the creaminess of dairy.
Ashley
June 11, 2013 at 4:23 pmI am so intrigued by this – I really need to give it a try! I kinda like mayo but kinda not – if that makes any sense : )
Kiersten
June 13, 2013 at 7:36 amYeah, I have some foods like that too. 🙂 But for me, mayo falls into the definitely do not like category!
dixya| food, pleasure, and health
June 11, 2013 at 4:55 pmthis will make such a delicious sandwich spread. yum yum yum
[email protected]'s Recipes
June 12, 2013 at 3:56 amI have made this nut mayo before, so I know this is HEALTHY and DELICIOUS!
Kiersten
June 13, 2013 at 7:32 amIsn’t it so good? I love it!
Connie
June 12, 2013 at 5:18 amWow, I’m surprised at how creamy it looks. And I like the idea of using it both for sandwiches and as a base for dips.