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    Home ▸ Vegan Sauces and Toppings

    The Best Vegan Mayo Recipe

    Last modified: April 19, 2021. Originally posted: April 19, 2021 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Overlay text on vegan mayo and a glass jar with it inside
    Hand using a knife to spread mayo on a piece of bread
    Collage on ingredients and process to make homemade mayo with overlay text

    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
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    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:

    • Raw cashews 
    • Distilled white vinegar
    • Lemon juice
    • Garlic
    • Sea salt
    • Ground mustard seed
    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:

    • Creamy Vegan Coleslaw
    • Coconut Bacon Peach BLT
    • The Ultimate Vegan BLT with Avocado
    • Vegan Chickpea Burgers
    • Grilled Portobello Mushroom Burgers
    • Vegan Fish Taco Bowl

    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:

    • Homemade Vegan Sour Cream
    • Coconut Butter
    • Healthy Garlic Aioli
    • Homemade Vegan Nutella
    • Vegan Cream Cheese
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    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!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 135 kcal

    Equipment

    • Blender

    Ingredients
     
     

    • 1 ½ cups raw cashews (see note)
    • 13 tablespoons water , ¾ cup plus 1 tbsp
    • 2 tablespoon distilled white vinegar
    • 2 teaspoon fresh lemon juice
    • ¾ teaspoon sea salt
    • ⅛ teaspoon ground mustard seed
    • ⅛ teaspoon 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 tablespoon (2 g) dried thyme 3⁄4 teaspoon sea salt (see notes)
     
    Veggie Bake
    2 cups (360 g) chopped butternut squash
    1⁄2 cup (120 g) chopped shallots 3⁄4 teaspoon 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 tablespoon (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.

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    1. vixenvena

      December 03, 2022 at 7:39 pm

      This mayonnaise tastes great on a burrito! I whipped in a little bit of pineapple instead of raspberries.

      Reply
      • Sophia DeSantis

        December 05, 2022 at 4:36 pm

        I am so happy you liked it! Love the pineapple idea!

        Reply
    2. Rakhinationwide

      April 22, 2021 at 11:04 pm

      Your work is so full of useful information.

      Reply
      • veggiesdontbite

        April 26, 2021 at 11:36 am

        Thank you!

        Reply
    3. Sarah

      April 21, 2021 at 2:26 pm

      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
      • veggiesdontbite

        April 21, 2021 at 3:40 pm

        Hahaha! So true!

        Reply
    4. Laura

      October 17, 2018 at 6:14 pm

      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

        October 17, 2018 at 11:49 pm

        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

          January 23, 2019 at 11:12 am

          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!!

        • veggiesdontbite

          January 23, 2019 at 8:36 pm

          Hi Susan! Avocados are great for so much! Sounds delicious!

    5. Daycare in Stafford

      September 19, 2018 at 10:58 pm

      I don’t normally eat burritos but these look really good! I’d want to try white beans, nutritional yeast, and black rice in a burrito!

      Reply
      • veggiesdontbite

        September 19, 2018 at 11:25 pm

        Thank you!! I think you'd like them!

        Reply
    6. Emily Kemp

      August 28, 2018 at 1:17 pm

      This burrito sounds incredible, definitely trying it this Autumn!

      Reply
    7. Brian

      November 12, 2017 at 1:36 pm

      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
      • veggiesdontbite

        November 13, 2017 at 11:20 am

        Thanks Brian! You can always up the the veggies part and reduce the rice part and throw it over greens!

        Reply
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