Vegan Mayonnaise

Once upon a time I totally gave up eggs as an experiment.  I went totally vegan.  

It presented its own unique set of challenges; challenges that I was eager to take on. 

Like an egg free mayo.

Traditional mayo sold in stores these days (Kraft of Hellman's) are loosely based on original mayo of ole, anyway.

This cashew mayo may not taste just like Kraft of Hellman's... but I feel pretty confident that it's even better.

Vegan Mayo

Yields: Approx 1 cup


1 cup (approx. 8 oz) raw, unsalted cashews, soaked overnight
2 tbsp oil of choice (sunflower seed, avocado, or olive oil)
1 tbsp raw unfiltered apple cider vinegar
1 tbsp filtered water, + more if needed
Juice of 1 lemon
1 1/2 tsp dy mustard
1/2-1 tbsp nutritional yeast
sea salt and fresh ground black pepper to taste


  1. Rinse and drain soaked cashews and place in your food processor or blender with all other ingredients.  Process until smooth, adding water until "mayo" reaches desired consistency.

Make flavored mayos by adding herbs and seasonings like dill, cilantro, or basil.  


Brittany KrigerComment