Veggies Don't Bite

Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor.

Last modified: . Originally posted:

The Best Vegan Mayo Recipe

This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.
Jump to Recipe Print Recipe

Making vegan mayo at home has never been easier. This healthy recipe uses no oil or eggs, but whole food ingredients for the perfect result!

Knife coming out of a jar of homemade mayo with mayo on it
Click here to subscribe

This post was originally published on October 30, 2017.

I have never been a mayo lover until I learned to make it at home. This recipe is so good and versatile! Bonus that it’s so healthy.

This mayo is healthy, vegan and made with no oil. Slather it on anything and everything! I’m telling you, I don’t even like traditional mayo and this stuff is legit!!

This recipe comes from my cookbook, Vegan Burgers and Burritos. It can be used plain or to make other awesome spread, like I do in this delicious Fall Harvest Burrito (also a recipe from my cookbook!). You can grab this recipe in the notes below the recipe for the mayo!

Hand holding a burrito with roasted veggies and rice coming out of the front

Ingredients

No oil, no eggs, no artificial substitutes! All you need to make this mayo is just real whole foods:

Colored bowls with ingredients to make a cashew based homemade mayo

How to Make Vegan Mayo

Easier and quicker to make than heading to the store! This process is seriously so simple you’ll make it every time you need mayonnaise. Here’s what to do:

  1. Put all ingredients into a blender.Top view of a blender with water and cashews in it
  2. Blend until smooth, then let sit in the fridge.Top view of a blender with creamy sauce inside
  3. Serve!Hand using a knife to spread mayo on a piece of bread

How to use vegan mayo

This oil free mayo is wonderful in and on everything! Use as a spread on your favorite sandwiches, wraps, and burgers. You can also incorporate it in other recipes as well like these:

Tips and tricks

This vegan mayo recipe is pretty simple, but these helpful hints should come in handy:

  • To get the perfect texture, a high speed blender works best. A food processor is also a good option.
  • If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
  • This mayo thickens as it sits, so make sure to let it rest in the refrigerator before serving for best results.
  • Store in an airtight container in your refrigerator for up to one week.
  • Freezing is not recommended as the texture will change.

Common Questions

What is vegan mayo made of?

While there are a number of recipes out there, this one uses cashews, vinegar, lemon juice, and seasonings.

What do vegans use instead of mayo?

Using a vegan mayo is the best substitute, but there are other options as well. Avocado, olive oil, vegan plain yogurt, hummus, or tahini could work depending on what you need it for.

More Vegan Sauce and Spread Recipes

Whether it’s a classic condiment you can’t live without, or just that perfect extra addition of flavor and creaminess, I have you covered! These recipes are all made from healthy whole food plant based ingredients:

Click here to subscribe
Hand holding burrito filed with roasted fall vegetables, rice and vegan mayo

The Best Vegan Mayo Recipe

Sophia DeSantis
Making vegan mayo at home has never been easier. This healthy recipe uses no oil or eggs, but whole food ingredients for the perfect result!
4.8 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 8
Calories 135 kcal

Equipment

Ingredients
 
 

  • 1 ½ cups raw cashews (see note)
  • 13 tablespoons water , 3/4 cup plus 1 tbsp
  • 2 tbsp distilled white vinegar
  • 2 tsp fresh lemon juice
  • ¾ tsp sea salt
  • 1/8 tsp ground mustard seed
  • 1/8 tsp freshly chopped garlic

Instructions
 

  • Put all ingredients into a blender and purée until smooth.
  • Refrigerate the mayo to thicken. You can use right away but it won't be as thick.
  • Serve!

Notes

For the mayo:
  • If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
  • This makes 1 cup, serving size is 2 tablespoons.
  • Nutrition facts are for the mayo only
To make the Fall Harvest Burrito from my cookbook:
Thyme Rice
1 cup (210 g) uncooked brown rice (see notes)
13⁄4 cups (414 ml) low-sodium veggie broth (see notes)
1 tbsp (2 g) dried thyme 3⁄4 tsp sea salt (see notes)
 
Veggie Bake
2 cups (360 g) chopped butternut squash
1⁄2 cup (120 g) chopped shallots 3⁄4 tsp sea salt
Low-sodium veggie broth (about 1⁄2 cup [118 ml]) or drizzle of oil, plus more for roasting
3 cups (1 kg) shaved or sliced Brussels sprouts, divided
1 cup (180 g) peeled and chopped apples
1⁄4 cup (28 g) pistachios
 
Raspberry Mayo
1⁄2 cup (118 ml) Vegan Mayo
2 tbsp (30 g) raspberry jelly or jam
 
To serve
4 to 5 tortillas
 
Preheat the oven to 400°F (204°C).
Place the rice, broth, thyme and salt in a small pot and mix well. Bring it to a rapid boil. Reduce the heat, cover and simmer for about 30 minutes or until the liquid has evaporated. Remove the pot from the heat, let it stand for 5 minutes and then fluff the rice with a fork.
Mix together the butternut squash, shallots, salt and broth, and bake for about 15 minutes. Remove it from the oven and add 2 cups (680 g) Brussels sprouts, apples, pistachios and the rest of the broth if needed. Using a spatula, mix everything together well. Bake it for 30 minutes or until the squash is browning at the edges. When it’s done, put it into a bowl with the reserved cup (340 g) of raw shaved brussels sprouts and mix well.
While the veggie bake is cooking, make the raspberry mayo by mixing the mayo and raspberry jelly together in a small bowl. Set it aside for serving.
Serve in tortillas with raspberry mayo. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
Notes:
  • I like my rice on the al dente side, so when cooking you may need to add another ¼ cup (60 ml) of broth and cook for an extra 5 minutes if you prefer it well done.
  • The rice isn’t overly salty. The other parts of this burrito have plenty of salt, so I keep the rice on the milder side.
  • You can use water instead of broth for the rice, but the broth adds great flavor. You may need to adjust the amount of salt if you don’t use broth.
  • This makes 4-5 burritos.
Kids:
  • This can be served as a bowl if folding a burrito is too hard!

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 135kcalCarbohydrates: 7gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 199mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 10mgIron: 2mg

Nutrition and metric information should be considered an estimate.

Keyword healthy mayo, mayo without oil
Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
Click here to subscribe

Comments

  2. Sarah says

    You don’t realize how much you use mayo until you can’t use it anymore! Love having this perfect vegan option on hand, it’s so perfect!

    Reply

  3. Laura says

    Made this tonight and overall we enjoyed it. My husband (who has a sweet tooth) gave it his thumbs up to make again. I added some celeriac to the squash roast mix cuz I had some and it sounded like it would complement the flavors. I really liked the thyme rice!

    The only part I’m not totally sold on is the raspberry mayo… I couldn’t decide if it enhanced the flavors for me and balanced the savory or if it was just too sweet and weird lol. I think next time I’d try it with plain mayo sauce… Or do you have any ideas for something to add to the mayo instead of raspberry to make it a savory mayo perhaps??

    I’m freezing the leftovers and hoping they’ll reheat well!

    Reply

    • veggiesdontbite says

      Hi Laura! I’m happy to hear you enjoyed it! The sweetness of the raspberry mayo is definitely not for everyone, we love that sweet and savory combo but I totally understand if you guys don’t. I would just use regular mayo, or you could add some thyme since it’s being used in the rice. Maybe a touch of lemon too. Let me know if you try anything else!

      Reply

      • Susan Parker says

        I make Avocado Mayo! Besides being a wonderful brain food, it tastes awesome as well. I’ve even gotten our house guests eating it. 1-2 Avocados, with this recipe plus lemon and just a tad of salt. I’d add pepper in mine only bcuz we love spicy pepper!!

  6. Brian says

    Wow, how good is this thing? Looks really terrific. It’s a shame, that I’m n a low carb diet now, but I hope, that I will be able to try this anyway. Thanks a lot!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

logo