Vegan Cashew Mayo

Allergen and Diet Summary


Recipe Categories

This creamy mayo is vegan and oil-free, made with just soaked nuts, whipped aquafaba, lemon, and vinegar. With half the fats and the calories than the classic one, it's perfect as a healthy dip or salad dressing.

Vegan Cashew Mayo Recipe




Time 1h



If you could choose between eating a big spoonful of vegetable oil and egg yolks versus a handful of cashew nuts, what would it be? If you would rather nibble on the nuts, then you are in the right place! Today we'll show you how to make egg-free and oil-free vegan mayo, prepared with cashew nuts and few other plant-based ingredients.

The main goal of this recipe is to prepare a dipping sauce as tasty as traditional mayo - dare we say, tastier? - but much healthier. To do this, we selected two magic ingredients: cashews and aquafaba.

In case you didn't know, aquafaba is the protein-rich water found in a can of chickpeas. When you whip it, it turns into a foam much like egg whites.

You could prepare vegan mayo using only cashew nuts blended into a paste. Still, by using aquafaba, we can make our mayo just as creamy but reduce the calories and fats by almost 50%.

By replacing eggs and oils, we are getting a much better nutritional profile out of this most beloved dipping sauce: a fraction of the fats, more fibres, and no cholesterol at all.

Let's take a look at some numbers. A portion of traditional mayo has 120 calories and 12 g of fats. The same serving of our vegan mayo instead has 60 calories and 4.8 calories. Impressive right? And it's so simple to make. Ready for this? Let's whip 'n' blitz!

NOTE: The default ingredients yield 200g (7oz) of mayo and a serving consists of 20g (0.7oz).

Frequently Asked Questions

How long does this vegan mayonnaise keep?

We recommend you consume this dip within 2-3 days as the whipped aquafaba tends to lose a bit of its fluffiness as time goes by.

This can make your mayo slightly runnier, but it will still be delicious.

If you want to keep it for longer, we suggest you omit the aquafaba from the ingredients list and then add some water to the cashew cream.

The vegan mayo will be less airy but still super tasty, and it will last for 4-5 days in a tight-seal jar.

Is classic mayo vegan?

The traditional French mayonnaise is a thick sauce prepared with oil, vinegar or lemon, and raw egg yolks.

Because it uses eggs, the recipe is not suitable for those on a vegan diet or those on with egg allergies.

Our homemade mayo instead, relies on the creaminess of soaked and blended cashews to replace both the eggs and oil.

Is this cashew dip healthy?

You won't find as a healthy mayonnaise recipe as ours. Not only we swapped eggs and oil with blended nuts, but we also added whipped aquafaba to reduce the amount of fats and calories per serving.

Soaked cashew nuts can be blitzed into a creamy sauce that has a fraction of the saturated fats and calories, compared to eggs and oil.

Aquafaba is just the brine water from tinned chickpeas, inexpensive and with almost zero calories.

By adding this ingredient we were able to use fewer nuts to make the dip, thus reducing the calories even more.

The result is rich and velvety vegan sauce that has only 60 kcal per 20g (0.7oz), 4.8g of fats and 1g of saturates. This means that, compared to a classic store-bought one, this mayo has half the fats and half the calories.


  • Cashew Nuts
    100 g
  • Aquafaba (chickpeas brine water)
    130 mL
  • Apple Cider Vinegar
    2 tbsp
  • Juiced Lemon
  • Dijon Mustard
    2 tsp
  • Salt
    1 tsp

Allergens are marked in bold

Recipe Instructions

step 1

Add the cashew nuts to a bowl and cover them with lukewarm water.

Leave them to soak for at least 30 minutes. The longer you keep them, the softer they will get.

You can even soak the nuts overnight in the fridge.

After this time, drain the soaking water and rinse the cashews thoroughly.

step 2

Meanwhile, pour the aquafaba in a saucepan and bring it to a boil.

Allow simmering at medium heat for 10 minutes. The water will reduce to a dense and brownish liquid.

Then, transfer it to a clean bowl and keep it in the fridge for at least 30 minutes.

As it cools down, the cooked aquafaba will become thick and jelly-like.

step 3

Now, add the cashews to a food processor along with vinegar, lemon juice, mustard, and salt.

Blitz the ingredients for a few minutes, adding a bit of water as you go by to make a smooth cream.

step 4

Next, whip the refrigerated aquafaba for 5 minutes or until it's soft and fluffy, similar to whipped egg whites (1).

Finally, fold it into the cashew paste with the help of a spatula to make a soft and creamy mayonnaise (2).



To balance the flavours, you can add a splash of maple syrup or honey (if not vegan) to the cashew mayonnaise.