Go Back
vegan mayo in a bowl.

Vegan cashew mayo

Heidi Hoikka
Mayonnaise type plant-based oil free sauce made from cashew nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 20 minutes
Course Sauces
Cuisine American
Servings 20
Calories 57 kcal

Ingredients
  

  • 1⅓ cup cashews 200 grams
  • ¾ cup water 180ml
  • 1 tablespoon dijon mustard or yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1 small soft pitted date
  • 1 teaspoon garlic powder
  • ¼ teaspoon +/- Salt and pepper

Instructions
 

  • Start by roasting your cashews. In an air fryer at 392F, 200C for 3-4 minutes until just slightly golden. Or in the oven until light golden brown at the same temperature. I don't recommend roasting on a pan since they easily get burned.
  • If you don't have a power blender, you need to soak your cashews first. Boil water and soak the roasted cashews in hot water for at least 15 minutes. Drain afterwards.
  • Blend all ingredients together until the mixture is white, smooth, and fluffy. You can use a food processor, immersion blender, or high-speed blender for this.

Notes

Adjust the spices to your taste. You can leave the date out if you don't like the mild sweetness or want a whiter mayo.
This amount makes around 1-1,3 cups of sauce.