Creamy Cashew Mayonnaise
A healthy and delicious vegan mayonnaise made from cashews. Perfect for sandwiches, salads, and dips!
Equipment
- 1 High-speed blender A high-speed blender is recommended for the creamiest texture.
- 1 Measuring Cups and Spoons
Ingredients
Base
- 1 cup raw cashews Soaking is essential for a smooth texture.
- 0.5 cup water Add more for a thinner consistency.
Flavor
- 2 tablespoons lemon juice Freshly squeezed is best.
- 1 tablespoon apple cider vinegar Adds a tangy flavor.
- 1 teaspoon Dijon mustard Adds depth of flavor.
- 0.5 teaspoon salt Adjust to taste.
- 0.25 teaspoon garlic powder Optional, for added flavor.
Instructions
- Combine all ingredients in a high-speed blender.
- Blend on high speed until completely smooth and creamy, about 1-2 minutes. You may need to scrape down the sides of the blender a few times.
- If the mayonnaise is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Taste and adjust seasonings as needed. Add more salt, lemon juice, or apple cider vinegar to taste.
- Transfer the cashew mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the mayonnaise to thicken further.
Notes
For a richer flavor, try roasting the cashews before soaking. Store in an airtight container in the refrigerator.