Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad, coleslaw, burgers or salad dressings.

vegan mayo being spread on a piece of bread with a towel in background.

My go-to recipe for vegan mayo that is ultra creamy and thick with the right amount of tang. Perfect anywhere you would typically use mayo. It’s really easy to make, too!

With just 5 ingredients, 5 minutes and a blender, you will have healthy vegan mayo ready for the week. Let me show you how!

homemade vegan mayo in a glass jar with a small knife, red towel in background.

How to make vegan mayo with cashews:

The most important thing you need is a high powered, quality blender, such as a Vitamix. I’ve said it before, but if there is one thing I couldn’t live without it’s my Vitamix! It’s so powerful it can turn raw cashews and other nuts into creamy sauces/cheeses/soups with absolutely no dairy. Don’t try to make this mayo in a regular blender or food processor; it will be grainy instead of smooth.

Allergic to cashews? Try my tofu mayo instead.

On to the recipe. First, soak your raw cashews (cashew pieces are fine, and often a little cheaper). I place the cashews (1 1/2 cups) in a 2-cup measuring dish, then heat water in my tea kettle and pour it over them once boiling. Let them soak for about 5 minutes, longer is just fine if you forget about them for awhile!

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cashews soaking for vegan mayo recipe

Now, drain the soaked cashews and discard the water. Add them to a blender, along with the 3 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt and 3/4 cup water.

ingredients for vegan mayo in a blender, before blending.

Blend on high until very smooth and creamy. Scrape the sides down once or twice if needed.

ingredients for vegan mayo in blender, smooth.

How to thicken vegan mayo:

This mayo will thicken up quite a bit as it chills in the refrigerator, making it perfect for spreading on sandwiches. So all you have to do is pour the mayo from the blender to a covered container (glass preferred) and let it sit in the refrigerator overnight. You will have a much thicker consistency then.

A covered glass container is best for flavor and I find it helps it save longer. Mason jars work well, or I love these glass meal prep containers. I use them for everything!

vegan mayo in a glass jar with red towel in background.

Recipes that go well with vegan mayo:

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vegan mayo being spread on a piece of bread with a towel in background.
4.92 stars (25 ratings)

Vegan Mayo

Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad or dressings.
Prep: 5 minutes
Total: 5 minutes
Servings: 12 servings


  • 1 1/2 cups raw cashews
  • 3 tablespoons lemon juice | about 1 large lemon juiced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 3/4 cup water


  • Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.
  • Drain the cashews, discard the water and add them to a high powered blender. Now add the lemon juice, apple cider vinegar, salt and 3/4 cup fresh water. Blend until very smooth.
  • Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches. 


  1. If you are allergic to cashews, I would suggest using this recipe for Tofu Mayo instead.


Serving: 1serving | Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Well, I appear to be in the minority, but I just didn’t like this. First, I do LOVE real mayo. So maybe my expectations were too high. It is think and creamy, but the taste just isn’t right. I look forward to trying it in a salad to see if it is ok when mixed with other things.

  2. Hi! Is it necessary to discard the water after soaking the cashews? Could that water be used instead of fresh water? I’ve always been curious. My thought is that the water from the soaked cashews might contain some health benefits from the cashews. But maybe not.

    1. It’s a health issue and it’s safest to discard the soaking water and not use it. I wouldn’t recommend it.

  3. Hi. I love this mayo. The recipe makes quite a bit. Can it be frozen? There is no way I can have it eaten in one week. It’s just me eating it. Thank you for your yummy recipes

  4. This is so good! I can eat it right out of the container by itself, which I could never do with real mayo. I made your vegan egg salad with it (which was great). I added a pinch of black salt to give it more eggishness. It worked well but would have been fine without it.

    1. Thanks for taking time to share your awesome review and feedback! I’m glad you loved the mayo, and the egg salad! Happy cooking!

  5. I just wanna say… I tried this recipie in the 64oz vitamix. Didn’t work at all, was super disappointed.

    Ended up buying the 32oz version of the blender (while using the same base) and it worked AWESOME. I didn’t even soak the cashews. Perfect for my chickpea curry salad for tomorrow 🙂

  6. I used my Ninja and it came out perfectly. I soaked the cashews for a few hours in very hot water and processed it for several minutes. I also halved the recipe as I’m the only one eating it. Nora continues to be one of my few go-to cooks for great vegan recipes. Thanks Nora!

    1. Hi Jeff. I appreciate your very encouraging words! I’m so glad the Mayo came out perfect for you! Thanks for sharing your stellar review!

  7. Hi Nora! I am trying to make just 3 TBS worth to use to make your crab cakes and was wondering how to adjust the recipe to only make roughly 3 TBS worth? Thanks!

  8. Aloha it is yummy but…the consistency is a lil off (didn’t add acv b/c of a comment). It reminds me of cashew cheese not mayo! Still yummy but not a mayo ✊

  9. I couldnt live without my Vitamix either …Ive owned it for years and so far no problems or repairs!
    I look at different recipes and this is a good one….cant live without cashews either.
    and besides health as number one with the plant based diet it doesnt hurt to look twenty years younger than most…and the animals love me too!

    1. One serving is around 2 tablespoons, but I don’t know for sure, if you divide it by 12 you will know for certain. Hope you enjoy them both!

  10. Love-me some oil-free mayonnaise! So easy and delicious (AND nutritious!) This is one site that I can turn to that I always know will have great recipes that always turn out. Thank-you for making Veganism Do-able ?

    1. Hi Sue. You are welcome! I’m so glad that you are loving my recipes! Thanks for your positive feedback and review! Wishing you lots of happy cooking!

  11. can you use roasted chestnuts?  I don’t have apple cider vinegar, what can I substitute?  Is apple cider vinegar the same?  Thank you

    1. I haven’t tried it with roasted chestnuts but I’m sure they will work just fine. Use white vinegar or lemon juice instead of apple cider vinegar.

      1. I just made this vegan mayo for a dairy free gluten free Hawaiian macaroni salad. It was amazing and looks exactly like mayo with a better flavor than regular mayo.

  12. What if doesn’t blend to smooth.? I have a Ninja Professional blender. Is hat not strong enough t make this smooth?

    1. Hi Wendy, I haven’t personally used a Ninja blender, but I’ve had comments before of folks struggling to get cashew based recipes super smooth with a Ninja. You need a powerful enough blender to cream the cashews super smooth. I know Vitamix and Blend Tec work, but I don’t know about others.

  13. Shalom. Thank you for this recipe. We make and use it now. Tastes really good. Sometimes we add some macadamia nuts to it.

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