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–+ servings

Cashew Mayonnaise

Oil-free and egg-free homemade vegan cashew mayo that is a great substitute for traditional mayonnaise! Rich, creamy, and tangy!
5 from 1 vote
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Course: Dressing
Cuisine: American
Prep Time: 30 minutes
Prep Time: 5 minutes
Total Time: 35 minutes
Servings: 16 tablespoons
Calories: 48.7kcal
Author: Chantry Montgomery

Equipment

  • Blender

Ingredients

  • 1 cup raw cashews
  • 2 tablespoons white wine vinegar
  • 1 medjool date
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon mustard powder
  • 1 small pinch kala namak also known as black salt
  • 2 tablespoons lemon juice or juice from about one lemon
  • ¼ - ½ cup water

Instructions

  • Soak cashews and medjool date for 30 minutes or overnight. You could also boil for 10 minutes.
  • Drain cashews.
  • Add all ingredients to blender and blend until smooth.
  • Enjoy!

Notes

  • if you have a high-speed blender, you do not have to soak the cashews. However, they will be creamier if you do!
  • you can use prepared mustard and omit the mustard powder and 1 tablespoon of vinegar.
  • you can replace the medjool date with 2-3 teaspoons of maple syrup.
  • you can replace the white wine vinegar with another mild vinegar. 

Nutrition

Serving: 1tablespoon | Calories: 48.7kcal | Carbohydrates: 4.2g | Protein: 1.5g | Fat: 3.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.7g | Sodium: 154.1mg | Potassium: 64.4mg | Fiber: 0.5g | Sugar: 1.5g | Vitamin A: 0.1IU | Vitamin C: 0.8mg | Calcium: 4.8mg | Iron: 0.5mg