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. I love your recipes, btw. For this Mayo, I reviewed everything but cannot find how large of a portion this recipe yields. Two cups maybe?

  2. Just made this for the vegan ‘chicken’ salad recipe. Yummy,!! This was so quick and easy. I’m glad that I decided to try this recipe instead of just using the  vegan Mayo I bought from the grocery store. 

    1. What a great idea, Coretta – I’m glad you liked the mayo! Thank you for sharing your review and comments!

    1. It won’t turn out as good that way, raw cashews have no nutty taste, but roasted cashews will make the mayo taste like nuts.

  3. Wow, this stuff is delicious! I’ve made it with the 10 min soak as well as an overnight cold soak. Both were equally good. This one tastes so good and has a nice texture. Works great with tuna or chickpeas.  Love it! Thank you!

  4. Any chance there’s a substitute for the apple cider vinegar?  Trying to avoid vinegar.  Could you use citric acid?

  5. This is the best vegan mayo recipe I’ve tried. I use hempseeds for omega 3 and extra protein. Still great!

  6. Is there something I can use instead of lemon juice? I am out, except for that lemon squeeze bottle stuff. I am out of limes as well. Maybe white vinegar?

  7. Hi! How big is one serving? And how do you use it after freezing it? Do you just let it thaw in room temperature?

    1. The nutrition information is calculated by assuming 12 servings. I just thaw it, perhaps whisk a bit to get it smoother and use.

  8. Hmmm, I may have to roll the dice and allow cashews back into my pantry. Roasted, salted cashews are one of my serious trigger foods. Worse, they’re one of the very few foods that my husband can’t resist; normally his will power is irritatingly strong. Hopefully raw cashews won’t have the same tragic allure.

  9. I have the bottom of the line Vitamix and it just chopped the cashews really fine….it wasn’t creamy at all. Thankfully I have a Cuisinart food processor so I transferred to that and voila! it was wonderful. So I think it depends on the relative quality of your machines. I ended up with a lot of dirty appliances but it was worth it.

  10. I do not have a Vitamix. Can I use cashew flour? You also said it freezes well. We don’t use a lot of mayo, so could we put it is 2 tablespoon bags or ice trays, for thawing later?

    1. I’m not sure, I have never used cashew flour. I have a feeling it still wouldn’t get smooth though, without a Vitamix. You could try though! Cashew butter would probably work better, but again I haven’t tried this. You can freeze it in portions like that, yes, it works well.

  11. Wow this is so tasty! I’ve just started transitioning into a plant based diet and agree with the the other comments. This is waaay better than traditional mayo. It’s so creamy, I love it!

  12. Holy cow. I just went predominantly plant based about 2 weeks ago. I’m blown away by this. This is better than “real” mayo by far. I’m not missing a thing!

  13. Simply love this recipe! Because of this recipe we get to enjoy your egg salad and potato salad recipes as well. Brilliant! BTW I don’t add salt to mine and it’s delicious just the same. Also since it’s just the two of us, I divide the recipe in half and that way I don’t waste any.

  14. Thank you so much for this recipe! As if you read my mind ? I have been searching for vegan mayo recipe for the last few days.

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