Vegan Mayo Recipe Cashew: Silky Smooth Plant-Based Spread

This plant-based mayo delivers the same silky smooth texture and rich flavor as traditional versions, without any dairy or eggs. Cashews provide the perfect creamy base, while a touch of acidity balances the richness.

I developed this recipe after years of testing store-bought vegan mayos that always fell short. The key is soaking the cashews thoroughly and blending until completely smooth—no grainy texture here.

What you get is a versatile spread that works for sandwiches, dressings, or dipping. It stays fresh in the fridge for up to a week, making it perfect for meal prep.

The best part? It takes just 5 minutes of active time and requires no cooking. This is plant-based mayonnaise done right.

Ingredients for Vegan Mayo Recipe Cashew

Nine simple ingredients transform into a creamy, dreamy vegan spread you’ll crave.

The cashews are the foundation—raw and unsalted is non-negotiable for that neutral, buttery base. Trader Joe’s or Costco have great prices in the bulk section. Soak them in boiling water for 15 minutes (no need for overnight) to soften completely. The vinegar adds that signature mayo tang—apple cider is my go-to, but white wine vinegar works too (just avoid balsamic, it’s too sweet).

No cashews? Raw macadamia nuts or silken tofu can step in, though the flavor will shift slightly. Out of Dijon? Yellow mustard at double the amount gets you close. Maple syrup is optional but worth it—agave or date syrup work too. If you’re avoiding sweetness, skip it entirely. The garlic and onion powders are subtle but add depth (fresh minced garlic can overpower, so stick to powder).

This keeps beautifully in a sealed jar for 1 week in the fridge. The flavor deepens after a day, so make it ahead if you can. If it thickens too much, just blend in a splash of water. Freezing isn’t ideal—it can separate, but 3 months is doable if you stir it well after thawing.

Step-by-Step Instructions for Cashew Vegan Mayo

This method transforms soaked cashews into an irresistibly creamy, tangy spread with minimal effort.

Step 1: Soak the Raw Cashews to Softness

Begin by placing the 1 cup Raw Cashews in a heatproof bowl and covering them with boiling hot water. They need to soak for 15 minutes to become pliable enough for smooth blending.

You’ll know they’re ready when they’re soft to the touch and split easily with gentle pressure. This step is non-negotiable—unsoaked cashews will leave your mayo grainy instead of silky. Drain thoroughly before blending to avoid a watery result.

Step 2: Blend the Cashews with Water

Transfer the soaked and drained 1 cup Raw Cashews to a high-speed blender. Add the 0.25 cup Water and blend on high for 1-2 minutes, scraping down the sides as needed.

The mixture will progress from chunky to smooth, eventually becoming thick and creamy like heavy whipping cream. Stop blending only when completely smooth with no visible cashew pieces remaining—this creates the perfect base for your emulsion.

Step 3: Add Acid and Seasonings

With the blender running on low, add the 1 tbsp Apple Cider Vinegar, 1 tsp Dijon Mustard, 1 tbsp Lemon Juice, 0.5 tsp Sea Salt, 1 tsp Maple Syrup, 0.25 tsp Garlic Powder, and 0.25 tsp Onion Powder.

Blend for another 30-60 seconds until fully incorporated. The acid from the vinegar and lemon juice will react with the cashew cream to create that signature mayo tang. Taste and adjust the sea salt if needed, but remember the flavors will intensify slightly as it chills.

Step 4: Chill and Thicken

Transfer the mixture to a clean jar or airtight container. The mayo will be slightly thin at this stage but will thicken beautifully as it chills. Refrigerate for at least 1 hour before using.

This resting period allows the flavors to meld and the emulsion to stabilize. You’ll end up with a spread that’s thick enough to hold its shape on a burger but still drizzles perfectly from a spoon. The final texture should rival any traditional mayo you’ve tried.

Flavor Customization for vegan mayo recipe cashew

Garlic Lover’s Twist

For a bolder flavor, increase the garlic powder to ½ tsp or add 1 fresh garlic clove when blending. This creates a robust, savory mayo perfect for garlic aioli or sandwiches. I love this with roasted veggie wraps. 💪

Sweet and Tangy

Double the maple syrup to 2 tsp for a slightly sweeter version that pairs beautifully with spicy dishes. This works wonderfully as a dipping sauce for sweet potato fries or as a base for coleslaw. The sweetness balances heat perfectly.

Smoky Depth

Add ½ tsp smoked paprika or a dash of liquid smoke for a barbecue-inspired twist. This variation elevates veggie burgers and grilled sandwiches. I discovered this while experimenting with summer cookout flavors.

Herb Infused

Blend in 1 tbsp fresh dill or 1 tsp dried tarragon for an herbed mayo that’s fantastic with falafel or as a potato salad base. Fresh herbs work best here—I grow my own dill for this purpose. 🌱

Spicy Kick

Incorporate ½ tsp cayenne or 1 tsp sriracha for heat lovers. This spicy version transforms into an incredible sauce for buffalo cauliflower or spicy mayo for sushi. Adjust the heat level to your preference.

Citrus Bright

Swap the lemon juice for lime juice and add 1 tsp lime zest for a zesty twist. This citrus-forward mayo is my go-to for fish tacos and summer dishes. The bright flavor cuts through rich foods beautifully.

Frequently Asked Questions