Vegan * Gluten Free * Soy Free
This creamy creation made from cashews and is not only incredibly delicious but also a fantastic egg free option. It's easy to make, luscious and wholesome goodness made with only a few simple ingredients. I used to use store bought mayo until I became aware of dangerous preservatives in them and honestly if I can make it fresh why buy it, in my house we stand by "fresh is best".
It's so good my toddler loves it in his sandwiches and will even eat it on a plain slice of bread. It’s also good in cream sauces and salad dressings. We absolutely LOVE IT. Plus, it's super easy to whip up at home with just a few simple ingredients. Give it a try and indulge in the creamy goodness of this plant-based delight!
This vegan mayonnaise recipe is gluten and soy free, but we always recommend to double check the ingredients of the products you are using, you will be surprised the products they manage to sneak dairy and eggs into. Bonus is the protein from the cashews!
Cashew prep
Be sure to soak or simmer the cashews before making this recipe. I prefer to simmer them on the stove as I find that the mayonnaise has a longer shelf life this way. Whichever way you choose to prep your cashews don't forget to strain and rinse them before adding them to the blender.
Soaking the cashews:
Soak the cashews in water for eight hours. Place them in a large jar and fill the jar up with filtered water, then put a tight lid on it. It can be left on the counter at room temperature; however, I prefer placing them in the refrigerator for food safety. If you're on the busier side this is a good option incase forget about them. Strain and rinse.
Simmer the cashews:
Simmering the cashews is my preferred way to prep them. In a medium saucepot bring 5-6 cups of filtered water to a boil. Once the water is boiling add the cashews and simmer on low heat or (2-4 heat setting) on your stove for 20 minutes. Strain and rinse.
This recipe calls for aquafaba, this is the liquid from beans such as chickpeas. I don't always have this on hand, because I don't buy canned beans, I use dry beans and prep them in my pressure cooker and freeze them in batches, so they are ready to use. Because of this I use a dehydrated version of aquafaba, it’s a little pricey but worth it and it goes a long way.
If you are using the dehydrated version that works great too just be sure to complete this step before adding any other ingredients! Combine just under 3/4 cups of water with 1 3/4 tsp of dehydrated aquafaba and blend for at least 1 minute, this will reconstitute it back into the aquafaba liquid. Once blended and frothy it is ready to use. Dehydrated Aquafaba
Make the mayonnaise
Add all the ingredients to a high-speed blender and mix, I use the single cup on my ninja, and it works perfectly. Run it 3-4 cycles of 60 seconds about 3-4 minutes, the mayonnaise with be warm and soft but will firm to a silky-smooth consistency once it has been refrigerated for a few hours. Pour the mayonnaise into your glass jar and refrigerate.
This recipe yields 2 cups (16oz) of mayonnaise. With proper storage the shelf life is 5-7 days, although in our home it doesn't even last a week. Don't forget to label your container with the date it was made. We use freezer tape to label all our prepped food for safety, food safety is extremely important in our home.
Now all that's left is to enjoy this deliciously creamy mayonnaise!
Ingredients:
1.5 cups raw cashews (presoaked)
2/3 cup aquafaba
2 tbsp fresh lemon juice *not concentrate
1 tbsp agave
1 tbsp apple cider vinegar
2 tsp dijon mustard
1 1/2 tsp sea salt
What you‘ll need:
High Speed Blender
16 oz Glass Jar (for storage)
Instructions:
Prep the raw cashews by soaking or simmering, find more detailed instructions on the blog post.
Prep the aquafaba (if using dehydrated aquafaba), find more detailed instructions on the blog post.
Add all of the ingredients to a high-speed blender, blend for 3-4 minutes until smooth and creamy.
Pour the mayonnaise into a storage container using a spatula, allow it cool prior to storing it in the refrigerator.
Now all that's left is to enjoy this delicious vegan mayonnaise!
*Store in the refrigerator in a sealed container up to 5-7 days. With proper storage the shelf can be extended to 10 days.
mayonnaise, cashew mayonnaise, recipes, plant based, recipe
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