To eat healthier, making your own condiments at home is not only simple, but it's also beneficial to your overall health. For example, this homemade vegan cashew mayo recipe takes 5 minutes to make and only has a few ingredients.
Although store-bought vegan condiments are readily available, store-bought condiments are processed. For instance, Vegenaise is a very popular plant-based mayonnaise, which I often used when I first transitioned to plant-based eating.
When I first started eating plant-based, I embraced anything with a vegan label but later realized vegan processed food is not much different than other processed foods. Similarly, all processed food is created equal regardless if it's vegan or not.
TO EAT NUTS OR NOT TO EAT NUTS; THAT IS THE QUESTION
The debate about nuts in the plant-based world is intense, to say the very least.
One side, for example, debates the dangers of eating nuts, as they are too high in fat and cause obesity. On the other hand, the counter argues small amounts of nuts have health benefits and are necessary for healthy fats.
Obviously, for those with nut allergies, nuts pose a dangerous threat. But do raw nuts really pose a danger to the average plant-based eater?
Honestly, I don't think so. But I also wouldn't suggest someone sit down and eat a whole bag of nuts or eat a whole batch of cashew mayo. Dr. Furhman, for example, suggests 1-ounce a day.
In fact, a lot of research points to the benefits of raw cashews, for example, as providing:
- Boost to the immune system
- No cholesterol
- Vitamins E, K, and B6
- Healthy fatty acids
So, if you consume 1 ounce of nuts a day, eating cashew mayo in a salad or on a sandwich, for example, is certainly within the realm of healthy versus harmful.
THE BENEFITS OF HOMEMADE CASHEW VEGAN MAYO
When searching for a good vegan mayo, most people look for a sandwich spread or a dressing to add to a salad. Before becoming vegan, I was never a mayo fan.
In fact, I thought it tasted like sour milk. No one east real mayo with a spoon; at least I don't know anyone who does. Instead, mayo is used with other ingredients to make dressings or give a creamy texture. Vegan cashew mayo, for example, does not "taste" like mayo, but it has the innate ability to provide the creaminess and a base for other dressings.
First, remember homemade dressings only last one week refrigerated. Second, unlike processed foods, you are not using preservatives. So, make sure to use the vegan cashew mayo within 7-days.
MAKE A BATCH OF VEGAN CASHEW MAYO AND USE IT FOR RECIPES ALL WEEK LONG!
Then, consider all the recipes you can use your vegan cashew mayo for, such as Chickpea Tuna Salad, Cobb “Eggless” Tofu Salad, a dip for grilled artichokes (above), or Not So Crabby Tofu Patties with Lemon Caper Sauce.
(Vegan Chicken Salad)
(Chickpea Tuna Salad)
(Vegan Macaroni Salad)
(Vegan Egg Salad)
VARIETY IS THE SPICE OF LIFE
As you can see, vegan cashew mayo can enhance many recipes, but it can also with a little creativity.
- Add 2 cloves of roasted garlic and 1 extra Tablespoon of lemon juice, and you have garlic aioli for dipping roasted vegetables like the artichokes above.
- Add 1 Tablespoon of soy (Tamari) sauce and 2 teaspoons of Sriracha for spicy Asian mayo.
- Try adding a bunch of fresh dill and a clove of garlic for a dill and garlic mayo.
- Add 2 teaspoons of curry powder to make Vegan Curry Chickpea Sandwich Spread.
- Or, add 1 Tablespoon of maple syrup to make a delicious dressing for Vegan Chicken Salad or Skinny Vegan Waldorf Salad.
- Leave out the lemon, add an adobe pepper for a spicy aioli, or add dijon mustard for a tangy flavor. The varieties are endless.
So, make a whole batch and use it during the week for various recipes but simply adding small amounts of spice for a variety of dishes.
Vegan Cashew Mayo
- 1 cup raw cashews
- juice of 1 lemon
- 1 clove garlic minced
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ cup water
- lemon, cayenne pepper, dill, rosemary, or parsley
- Place all ingredients except garnish in a high-speed blender.
- Blend until smooth
- refrigerate until serving
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Do I need to soak the cashews first?
Hi Elizabeth, you only have to soak the cashews if you don't have a high-quality high-speed blender. If you don't, you can speed up the process by boiling the cashews for 10 minutes, draining, and then blending them.
This is a very good mayo recipe…after I poured it into a gar, I put a little unsweetened almond milk and some sriracha in the Vitamix to rinse it out and made some salad dressing. WOW, it was really good ! I don’t like waisting anything.
Hi Jinny, I'm so glad you liked it. I also like to make flavored mayo, and I agree...never waste a drop. Thanks for the feedback. I appreciate it.
This was deeeeelicious!! I love mayo and missed it since going plant based in July. I must say this tastes even better than mayo!
Hi Arlene, well that is a compliment! I'm so glad you liked the cashew mayo. Thank you so much for your feedback. I appreciate it.
In the receipt you say servings 12, Is that tablespoons or what?
Hi Liz, the recipe makes a little over 1 1/2 cups of mayo. So, that is equivalent to about 24 Tablespoons, so 1 serving is 2 Tablespoons.
I was so impressed with this recipe. It's good on bread as sandwich and it improved the taste of my macaroni salad.
I'm one of those who can't do nuts, Cardiovascular diseas. Plus, when they're in the house, I can't control myself! That being said, can I substitute hemp hearts or sofu (firm or silken?) for the cashews and, if so, how much would you recommend?
Carla, yes, you can also use white beans or raw sunflower seeds that have been soaked overnight. I hope this helps.