This Vegan Mayo Recipe was given to me by my brother Lloyd, he is an excellent vegan Cook, when I say excellent I really mean it.

His food is always a hit and this vegan mayonnaise is so full of flavor. It is definitely the best vegan mayo I have tried that isn’t store-bought. 

Lloyd mentioned that whenever he includes this recipe in his vegan egg salad recipe, it is always a huge hit with everyone, especially children. His vegan egg salad recipe will be posted soon.

Vegan Mayo Recipe

I was so eager to try Lloyd’s cashew mayonnaise recipe and although I was expecting it to be delicious, to my amazement, my son Daevyd kept asking me for more.

He told me to pour it all over his broccoli when he asked for seconds, Daevyd is a very picky eater and he doesn’t usually care for broccoli but he wanted seconds this time.

This vegan mayo recipe is similar to my Vegan Ranch,  Cashew Cream and Vegan Cheese Sauce

Is Mayo Vegan?

Regular mayo is not vegan because it contains egg which is an animal by-product. Nowadays many storebought brands are dairy-free and egg-free are sold in popular supermarkets and health food stores here in the USA. 

What Is Vegan Mayo?

Vegan mayo is made by emulsifying fats, acid, and water to form a thick creamy sauce. Sunflower oil, cashews, lemon juice, water, and seasonings are blended at a high speed to form a thick and creamy vegan mayo. 

Vegan Mayo Brands

  • Just Mayo
  • Vegenaise
  • Hellman’s Vegan Mayo
  • Trader Joe’s Vegan Mayo
  • Nayonaise

Vegan Mayo Recipe Ingredients?

  • Cashews 
  • Water
  • Lemon Juice
  • Nutritional Yeast Flakes
  • Onion Powder
  • Garlic Powder
  • Salt
  • Sunflower Oil
  • Cane Sugar (optional)

vegan mayo ingredients, lemon juice, sunflower oil, cashews, yeast flakes, onion powder, garlic powder, salt, sugar

How To Make Vegan Mayo?

The only adjustment I made to my brother’s vegan mayo recipe that he sent me is to half the lemon juice, and add 1/2 teaspoon of cane sugar.

So now you can actually make your own delicious homemade mayonnaise.

  1. It’s best to soak cashews overnight or for at least 2 hours to soften, this will result in a creamier mayonnaise but If you are in a hurry, boil cashews covered in water for 10 minutes in a medium saucepan over medium heat. Remove from the stove and drain. Actually, you can omit still with a high-speed blender.
  2. Add cashews to the blender and water, blend until smooth and creamy. Add lemon juice, nutritional yeast flakes, onion powder, garlic powder, salt, sugar, and oil. Blend until the mixture is smooth and creamy.

How Long Does Vegan Mayo Last In The Fridge?

Your vegan mayo will last for about 3-5 days in the refrigerator, note that your vegan mayo may seem runny at first but will thicken as it is chilled in the refrigerator. 

Use This Homemade Mayonnaise In These Recipes:

Vegan mayo recipe in two glass jars the one in the foreground with a silver spoon, the one in the background on a cutting board

This creamy vegan mayo recipe is so easy to prepare and absolutely flavorful. A vegan mayonnaise recipe made with simple ingredients. It is so addictive, the perfect dairy-free substitute for sandwiches, coleslaws, salads.

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vegan mayo in glass jar on white background

Vegan Mayo Recipe

This creamy vegan mayo recipe is so easy to prepare and absolutely flavorful. A vegan mayonnaise recipe made with simple ingredients. It is so delicious, the perfect dairy-free substitute for sandwiches, coleslaws, salads.
5 from 4 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: vegan mayo, vegan mayonnaise
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12 servings
Calories: 132kcal

Ingredients

  • 3/4 cups raw cashews rinsed and soaked for about 2 hours
  • 1/2-3/4 cup water or unsweetened non-dairy milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon organic cane sugar
  • 1/2 cup sunflower oil

Instructions

  • It’s best to soak cashews overnight or for at least 2 hours to soften. If you are in a hurry, boil cashews covered in water for 10 minutes in a medium saucepan over medium heat. Remove from stove and drain.
  • Add cashews to the blender and water, blend until smooth and creamy. Add lemon juice, nutritional yeast flakes, onion powder, garlic powder, salt, sugar, and oil. Blend until the mixture is smooth and creamy.

Nutrition

Calories: 132kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 99mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg