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Vegan Mayo

Servings: 12 servings
Prep Time: 5 mins
Total Time: 5 mins
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.
vegan mayo being spread on a piece of bread with a towel in background.


  • 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