This Cashew Mayo Recipe Is:
- Creamy
- Flavorful
- Smooth
- Tangy
- Vibrant
- High Protein
- Vegan, Gluten Free, Dairy Free, Egg Free
One of the BEST Pantry Mayo Recipes
This egg free cashew mayo recipe is a fantastic pantry-staple addition to your table! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Egg Free Mayo with Cashews Recipe?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
- Whole Grain Mustard – for a really nice flavor and texture. Using a really good mustard makes all the difference, so don’t use the basic yellow stuff for this recipe.
- Garlic or Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Fresh Lemon Juice
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Water
The Best Blender Vegan Mayo
I made this vegan mayo sauce in my Vitamix. I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my blender to my food processor for sauces like this or homemade hummus, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis! Hello smoothies.
How Do I Make Mayo without Eggs?
- Soak cashews in boiling water for 15 minutes. Drain and rinse.
- Add all of the below ingredients to a blender, and blend well to combine, for about 1 to 2 minutes.
- Transfer sauce to a serving bowl, and top with black pepper for an optional garnish.
- Spread on a sandwich, enjoy as a dip, or use in a creamy dressing! Store in the refrigerator in a sealed container for 2 days.
5 Minute Vegan Sauces for Anything!
This plant based mayo sauce is what I call an Easy Weeknight Recipe – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins (and sauces!) – a healthy meal can be on your table in no time. Even faster than ordering takeout!
More Vegan Sauce Recipes You’ll Love!
Vegan Garlic Sauce For Falafel, Kebab, and Shawarma Recipe
Tahini Queso Blanco Recipe (Vegan, Dairy Free, Whole30, Paleo, Gluten Free)
Vegan Cheese Sauce (No Nuts, Oil Free)
Pumpkin Seed Pesto Recipe (Vegan, Nut Free, Gluten Free)
Balsamic Pesto Sauce (Vegan, Gluten Free, Dairy Free)
Get the Same Ingredients I Used To Make My Vegan Nut Mayo Recipe:
As always, if you make this vegan and gluten free cashew mayo recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Cashew Mayo (Egg Free, Vegan)
Equipment
- Blender
- Ramekin, for serving
Ingredients
- 1 cup cashews raw and unsalted
- 2 cups boiling water
- 1 clove garlic
- 1 lemon juiced, about 2 tablespoon
- 1 tablespoon whole grain mustard or Dijon
- 1/4 teaspoon Himalayan sea salt
- 1/3 cup cold water plus 2 tablespoons extra if needed
- freshly ground black pepper optional garnish
Instructions
- In a large bowl (or mason jar), add the cashews and boiling water. Allow cashews to soak for 15 minutes.
- Drain, and rise cashews under cold water.
- Add all of the below ingredients to a blender. Starting on low and slowly working up to the highest setting, blend well to combine for about 1 to 2 minutes. If blender seizes up, add an additional teaspoon of water until smooth.
- Transfer sauce to a ramekin, and top with black pepper for an optional garnish.
- Spread on a sandwich, enjoy as a dip, or use in a creamy dressing! Store in the refrigerator in a sealed container for 2 days.
Video
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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Creamy and yummy