Vegan recipes

Recipe: Cashew mayonnaise

Cashews are known as a great cheese substitute in the vegan world, but did you know that by adding some tofu you can create a great vegan mayonnaise? In this article I share my homemade eggless mayonnaise recipe, a healthy mayonnaise recipe.

When I followed the Fit for Life diet I started buying eggless mayonnaise at the organic supermarket (which officially isn’t allowed to be called ‘mayonnaise’). Eggs aren’t part of the Fit for Life diet, which is essentially a vegan way of life. Later on, when my cooking skills improved, I started making my own mayo which is much better.

However, the base for most vegan mayo’s is oil, lots of oil. Since I’m more and more convinced that oil isn’t all that healthy ¹, I started looking for other ingredients with which I could replace the oil. That’s when I discovered cashews! I heard that soaking and processing cashews could result in something deliciously creamy, so I decided to give it a try to create a healthy mayonnaise recipe.

This is one of those recipes I found after many failed attempts. It is important to keep tasting the mayonnaise while you’re making it and adjust the ingredients to your own taste. I’m not a big fan of lemon juice, for instance, and added very little. If you want to make garlic sauce you can also add 1 or 2 cloves of garlic. This cashew mayonnaise is less creamy than real mayonnaise, but really good with some baked potatoes or as a dip. It slightly reminds me of hummus, but the taste is a bit softer (if you know what I mean). And don’t forget: this raw vegan mayo is healthy! You don’t have to pace yourself when eating this.

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veg mayonnaise recipeveg mayonnaise recipe
Looks good right? Goodbye store-bought mayo and butter!

Emmelyn x

Print Recipe
Recipe: Cashew mayonnaise
Cashew mayonnaise
Course Sauce
Cuisine Vegan
Servings
jar
Ingredients
Course Sauce
Cuisine Vegan
Servings
jar
Ingredients
Instructions
  1. Soak the cashews for at least 4 hours. This is essential as it makes the cashews easier to blend and the sauce much creamier. Use hot water when you’re not soaking them overnight.
  2. Dice the tofu and put in a food processor, along with all the other ingredients.
  3. Blend until the mixture is smooth, without cashew chunks and resembles a creamy sauce. Keep blending! This will take a while.
  4. If the sauce is still too thick for your liking, add more water/soy milk.
Recipe Notes
  1. You can save the mayo in a glass jar for a week (at least). Although this recipe is very simple, blending can take a while. Do not lose hope or give up early: it’s worth it!
  2. With cashews you can also make a really yummy vegan butter (nutbutter). Take about 140 grams of cashews, soak them, and put them in a food processor with about half a teaspoon of sea salt. Blend for a loooong time (at least 8 minutes) and you will see that the cashews turn into a buttery consistency. Really good on warm toast with Marmite (my favourite)!
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