Friday, August 22, 2014

Egg-Free Mayonnaise Recipe (soy-free, vegan)

I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor. I think it will remind you of traditional mayonnaise! I've been making a lot of cabbage and veggie slaws with it lately. You can also use it to make chicken salad or spread it onto gluten-free bread for a sandwich.

Cashews are a fabulous source of antioxidants and monounsaturated fats! I think they might be my favorite nut. I find them easier to digest compared to other nuts. Cashews are also a good source of magnesium, a mineral that easily gets depleted when we are under stress....and who isn't experiencing some level of stress these days!

Egg-Free Mayonnaise

You will need a high-powered blender such as a Vitamix to make this recipe. I like to store it in a wide-mouthed mason jar. You can keep it in your refrigerator for about 2 weeks.

1 cup raw cashews, soaked for about 3 hours
1/4 cup water
2 tablespoons raw apple cider vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon yellow mustard powder
3/4 to 1 teaspoon sea salt
6 tablespoons extra virgin olive oil

Place the cashews into a bowl and cover them with filtered water. Let them soak on your counter for about 3 hours. Then rinse and drain.

Add the soaked cashews, water, vinegar, lemon juice, mustard powder, and sea salt to your high-powered blender. Blend until thick and creamy. Then add the olive oil and blend until combined. You will want to keep blending until it is ultra smooth. You may need to stop the blender, stir it, and then blend again.

Use a small spatula or spoon to scoop the mayo into a jar. Place into your refrigerator to chill. It will thicken slightly once it chills. Source:

More Condiment Recipes:
Coconut Sour Cream
Macadamia Nut Cheese
Fig Balsamic Vinaigrette

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Great recipe! I'm always looking for an egg-free and soy-free recipe. Thanks.

  2. How long does it last? If you wanted eggs in it how would you do it?

  3. I love this! I have never made my own mayo before, but this looks so delicious that I plan on making it soon and often.

  4. I have made this and it is excellent - so much better than even the Veganaise that I generally use! Thanks for creating this option for mayo!

  5. I made this today, it was excellent! Thank you.

  6. Could you substitute cashews with another nut or seed? I have SIBO and cashews are a high FODMAP food. Thanks!

  7. How long does this keep in the fridge? I don't use mayo often. Or would it freeze in ice cube trays ok?

    LJ- from my experience cooking from scratch & substituting, cashews have a unique texture & taste. I'm sure you could use other nuts, it'll just taste different. You could experiment even with trying a mix of more then one kind and see how that comes out.


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