Mayonnaise is one of those little extras that makes simple meals feel much better. It adds creaminess to sandwiches, brings richness to potato salad, and works as a base for dressings, dips, and sauces.
Traditional mayonnaise is made with eggs, which means it isn’t suitable for a vegan diet. This raw vegan mayonnaise uses soaked cashews instead, giving you a smooth, creamy texture without any animal products.
It’s easy to make in a blender, takes just a few minutes once the cashews have soaked, and can be adjusted depending on how tangy, thick, or garlicky you like your mayo.
Why You’ll Love Our Raw Vegan Mayonnaise
We love this raw vegan mayonnaise because it’s creamy, versatile, and made with simple plant-based ingredients, and we think you will too!
It doesn’t use eggs, dairy, or heavily processed substitutes, and it works well anywhere you’d usually use traditional mayonnaise.
The cashews give it a rich, smooth texture, while lemon juice, apple cider vinegar, and mustard add the tangy flavor you expect from mayo. It’s also easy to customize, so you can turn the basic recipe into garlic mayo, herb mayo, spicy mayo, or a creamy salad dressing with just a few small changes.
Ingredients For Raw Vegan Mayonnaise
Below, you’ll find the ingredients you need to make this raw vegan mayonnaise at home:
- 1 cup raw cashews, soaked overnight and drained
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1 pitted Medjool date
- Pinch of black pepper
Method: Making Our Raw Vegan Mayonnaise
Follow the steps below to make this creamy raw vegan mayo at home:
Step 1: Soak The Cashews
Place the cashews in a bowl and cover them with water.
Leave them to soak overnight, then drain and rinse them before using.
If you’re short on time, you can soak the cashews in hot water for one to two hours instead, but an overnight soak usually gives the smoothest result.
Step 2: Blend The Ingredients
Add the soaked cashews, water, lemon juice, apple cider vinegar, Dijon mustard, sea salt, Medjool date, and black pepper to a high-speed blender.
Blend until the mixture is completely smooth and creamy.
Depending on your blender, you may need to stop and scrape down the sides a few times to make sure everything blends evenly.
Step 3: Adjust The Texture
Check the texture before transferring the mayonnaise to a jar.
If it’s too thick, add a tablespoon of water at a time and blend again until it reaches your preferred consistency.
If you want it thicker, leave it as it is and allow it to chill in the refrigerator, where it will firm up slightly.
Step 4: Taste And Adjust
Taste the mayonnaise before chilling.
If you prefer a sharper flavor, add a little more lemon juice or apple cider vinegar. If you want it slightly sweeter, add another small piece of date. For a saltier finish, add a tiny pinch more sea salt and blend again.
Step 5: Chill Before Serving
Transfer the mayonnaise to a clean jar or airtight container.
Place it in the refrigerator for at least 30 minutes before serving. This helps the flavors settle and gives the mayo a thicker, creamier texture.
Our Tips For The Best Raw Vegan Mayonnaise
Raw vegan mayonnaise is simple to make, but the texture and flavor depend on getting a few details right. Because there are only a handful of ingredients, each one has a job to do.
Soak The Cashews Properly
Cashews are what give this mayonnaise its creamy base, so they need to be soft enough to blend smoothly.
Soaking them overnight is the best option if you have time. This softens the cashews fully and helps prevent a grainy texture. If you forget to soak them, hot water can help speed things up, but the finished mayo may not be quite as silky.
Use A High-Speed Blender
A high-speed blender will give you the smoothest result.
Food processors can work for some cashew-based recipes, but mayonnaise needs a smoother finish. If your blender struggles, pause often, scrape down the sides, and add a splash more water only if needed.
Add The Water Slowly
It’s much easier to thin mayonnaise than to thicken it again.
Start with the amount in the recipe, then add more water gradually if needed. This gives you more control over the final texture, especially if you want to use the mayo as a spread rather than a dressing.
Balance The Tang
Traditional mayonnaise has a tangy flavor, so the lemon juice, apple cider vinegar, and mustard are important.
Taste the mixture before chilling and adjust it to suit your preference. A little extra lemon juice will make it brighter, while more vinegar will give it a sharper flavor.
Let It Chill
This mayonnaise tastes better after it has had time to rest.
Chilling it for at least 30 minutes helps the flavors come together and allows the texture to thicken slightly. If you can make it a few hours ahead, even better.
Variations: Making This Raw Vegan Mayonnaise Your Own
Once you’ve made the basic version, it’s easy to adapt this raw vegan mayonnaise for different meals. Small changes to the herbs, spices, and seasonings can turn it into a dip, dressing, sandwich spread, or sauce.
Garlic Mayo
Add one small garlic clove before blending for a simple garlic mayo.
This works particularly well with potato wedges, wraps, burgers, and grain bowls. If you prefer a milder garlic flavor, start with half a clove and add more after tasting.
Herb Mayo
Blend in fresh parsley, dill, chives, or basil to create a fresh herb mayonnaise.
This version is lovely with salads, vegetable sticks, sandwiches, and baked potatoes. Dill works especially well if you’re using the mayo in potato salad or coleslaw.
Spicy Mayo
Add a pinch of cayenne pepper, smoked paprika, or a little chili sauce to give the mayonnaise some heat.
This variation is great for burgers, wraps, tacos, and dipping roasted vegetables. Start small, blend, taste, and then add more if you want a stronger kick.
Lemon Mayo
Increase the lemon juice slightly and add a little lemon zest for a fresher, brighter flavor.
This works well with salads, cucumber sandwiches, chickpea salad, and lighter summer meals.
Smoky Mayo
Add a small pinch of smoked paprika for a deeper, slightly smoky flavor.
This is a good option for vegan burgers, sandwiches, roasted vegetables, and bowls that need a little extra warmth.
Ways To Use Raw Vegan Mayonnaise
This raw vegan mayonnaise can be used in many of the same ways as traditional mayo, which makes it a useful recipe to keep in your fridge.
Spread it into sandwiches and wraps, stir it through potato salad or pasta salad, or use it as the creamy base for homemade coleslaw. You can also loosen it with a little water or lemon juice to create a quick salad dressing.
It also works well as a dip for crunchy vegetables, potato wedges, or crackers. If you’ve made one of the flavored variations, it can become a quick sauce for burgers, grain bowls, tacos, or roasted vegetables.
Storage Advice
Because this mayonnaise is made with fresh ingredients and doesn’t contain preservatives, it’s best stored carefully and eaten within a few days.
Transfer it to a clean airtight jar or container and keep it in the refrigerator for up to 5 days. Give it a quick stir before serving, especially if it has thickened or separated slightly while chilling.
This recipe isn’t ideal for freezing, as the texture can change once thawed. It’s better to make a smaller batch and enjoy it fresh throughout the week.
Final Thoughts
Raw vegan mayonnaise is much easier to make than you might expect, and once you’ve tried it, it’s a handy recipe to come back to again and again.
With soaked cashews, lemon juice, apple cider vinegar, mustard, and a few simple seasonings, you can create a creamy plant-based mayo that works in sandwiches, salads, dips, and dressings.
The basic recipe is simple, but the variations make it even more useful. Keep it plain for everyday meals, or add garlic, herbs, lemon, or spices when you want something with a little more flavor.
Our Raw Vegan Mayonnaise Recipe
4
servings30
minutes40
minutesIngredients
1 cup raw cashews, soaked overnight and drained
1/4 cup water
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1 pitted Medjool date
Pinch of black pepper
Directions
- Soak The Cashews
- Blend The Ingredients
- Adjust The Texture
- Taste And Adjust
- Chill Before Serving
