Cashew Mayo (Oil-Free!)
Creamy, tangy, and rich! A healthier alternative to traditional mayo made with whole food plant-based ingredients. Simple to prepare and customizable.
Servings: 10
Ingredients
- 1 cup raw cashews, soaked*
- 1/2 cup dairy-free milk (plain, unsweetened)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. onion powder
- 1/8 tsp. kala namak (optional, but recommended)
- 1/4 tsp. salt
Instructions
- Add all ingredients to a high speed blender. Blend for 20-30 seconds until smooth. (I use a small NutriBullet which works great.) Add a splash more liquid if needed to blend.
- Taste and adjust flavors if desired. (More salt, lemon, etc.)
Notes
*Soaking cashews: Before blending, soak the cashews in room temperature water for at least 4 hours or overnight. Then drain and rinse before using. Or try my quick soak method: Place cashews in a heat-safe bowl and add hot/boiling water until cashews are submerged. Let sit for about 10-15 minutes. Then drain and rinse.
Milk: Can substitute with water or aquafaba instead.
Yield: Recipe makes about 1 1/3 cup mayo. (About 10-11 servings at 2 Tbsp. each.)
Storing: Store mayo in an airtight jar in the fridge. It thickens further as it chills. I find it keeps for about 1-2 weeks, but use your best judgement.
Nutrition Per Serving (Estimate)
Calories: 75 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 92 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 2 mg | Calcium: 21 mg | Iron: 1 mg
