Cashew Mayonnaise

This is an excelente vegan mayonnaise alternative. So easy to make, also tasty and healthy. If you're not a fan of soy based substitutes, cashews are a great alternative to make mayonnaise because when they're soaked, they blend up better than any other nuts. This mayo is perfect for sandwiches, veggie burguers, salads and more.

 Differently from other mayos, usually prepared with a huge amount of olive oil to reach perfect consistency, this is a light version with very little oil, only for taste. Approved by everyone who tried it, it's always a big hit when I prepare potato salads here.


  • 1/2 cup cashew nuts pre-soaked for at least 30 minutes
  • filtered water, enough to reach creamy consistency
  • 3 TBS extra virgin olive oil 
  • 2 TBS lemon juice
  • a pinch of mustard powder (optional)
  • 1 small garlic clove
  • salt, to taste
Put cashews into a bowl and cover them with filtered water. Let them sit for at least 30 minutes before use them. Drain and rinse the cashews thoroughly, then pop them into your blender with freshly squeezed lemon juice, olive oil, garlic, salt and mustard. Add water just enough to barely covering the cashews. Blend until it's completely smooth, scraping down the sides of the blender as needed.  Taste and adjust seasoning if necessary.

I suggest adding water gradually, and keep blending continuously. Add it according to desired consistency, but keep in mind that the more you add, the thinner and runnier it will be. If you want a thinner mayo, add some more water.
Your cashew mayo is done and you can store in a glass container with a lid and keep it in the fridge. It lasts for about 5 days.

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