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    Home » Dressings & Sauces

    Cashew Mayo (Creamy, Rich, & Tangy)

    Jump to Recipe·Print Recipe

    It’s time you stopped buying that salmonella pudding trap they call “mayo”. Do yourself a favor and make this Creamy Rich Cashew Mayo. It’s healthy, egg-free, low-fat, super easy, and delicious. You deserve better and so does your sandwich.

    creamy rich cashew mayo

    Table of Contents

    • The Best Cashew Mayo Recipe
    • How Do You Make Cashew Mayonnaise
    • Creamy Rich Cashew Mayo

    The Best Cashew Mayo Recipe

    This Cashew mayo is a great vegan mayo alternative. Why? Because cashews are very neutral in flavor and have an awesome texture after you soak and blend them. Thick, rich, and creamy!

    How Do You Make Cashew Mayonnaise

    This recipe is amazingly SIMPLE! Soak some cashews, toss them in a blender with the spices, and blend until smooth. That’s it.

    creamy rich cashew mayo

    Plant-based or meat-eater, sauces are what make sandwiches. And, a sandwich is not a sandwich without some type of mayo on it. So, why not make a vegan mayo that’s healthy and can be slathered on with reckless abandon?

    One way to try the amazing plant-based mayo is on my Potato Chip Tomato Sandwich. Pretty amazing!

    creamy rich cashew mayo

    You will love this Cashew Mayo recipe? It’s…

    • creamy
    • rich
    • tangy
    • thick
    • simple to make
    • & absolutely delicious!

    And, if you do make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
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    creamy rich cashew mayo

    Creamy Rich Cashew Mayo

    ★★★★★ 4.9 from 54 reviews
    • Author: Shane Martin
    • Prep Time: 30 mins
    • Total Time: 30 minutes
    • Yield: 1 cup 1x
    • Category: Dips & Spreads
    • Method: Blend
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.


    Ingredients

    Scale
    • 1 cup raw cashews
    • 1 Tbsp. lemon juice
    • 1 Tbsp. apple cider vinegar
    • 1 tsp. mustard (yellow or dijon)
    • 1 tsp. garlic powder
    • ½ tsp. onion powder
    • ¼ heaping tsp. sea salt
    • ¼ to ½ cup water

    Instructions

    1. Soak cashews in hot water for 30 minutes. If you have a high-speed blender, like a Vitamix, soaking is optional. But, it will make the mayo that much creamier.
    2. Add cashews along with all other ingredients to blender and process until smooth and creamy.
    3. Stop and taste test: adding more apple cider vinegar for tanginess; lemon juice for acidity; salt for saltiness; and more water if you want it not so thick.
    4. Blend once more after making final adjustments. Pour into a jar or container and store in fridge until ready to use. It will keep for several days.

    Equipment

    Vitamix

    Buy Now →

    Notes

    Add a chipotle pepper in adobo sauce during the blending and it makes a great aioli.

    If you have a nut allergy, use a 12 ounce box of firm or extra firm silken tofu.

    Nutrition

    • Serving Size:
    • Calories: 51
    • Sugar: 0.6 g
    • Sodium: 1.3 mg
    • Fat: 3.9 g
    • Carbohydrates: 3 g
    • Fiber: 0.3 g
    • Protein: 1.7 g
    • Cholesterol: 0 mg

    Keywords: vegan, mayo, plantbased, vitamix, raw, spread, sandwich

    Did You Make This Recipe?

    Be sure and tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple.

    I want to see all your delicious creations!

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    • Amazing Vegan Chocolate Pudding
    • Smoky Maple Tempeh Bacon
    • Smoky Bacon Flavored Hummus
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    Reader Interactions

    Comments

    1. Linda M

      June 16, 2022 at 11:04 am

      Can you use plant milk instead of water? Would it make it creamier or taste any different?

      Reply
      • Shane Martin

        June 19, 2022 at 5:46 pm

        Sure thing.

        Reply
    2. Deirdre

      June 15, 2022 at 4:04 pm

      This is a fantastic recipe! I love it. Delicious on potato salad. Thank you!

      ★★★★★

      Reply
    3. Deb Prentice

      May 29, 2022 at 7:35 pm

      How much is a serving size?

      Reply
      • Shane Martin

        May 30, 2022 at 12:55 pm

        2 Tbsp

        Reply
    4. Andrea

      May 23, 2022 at 9:51 am

      Soaking two cups raw cashews and getting ready to make my umpteenth cashew mayo – this is a GREAT recipe – and because i am a vegan with allergies – it was REAL important for me to get something that’s easy and delicious – and now i found it – thank you SO MUCH! (did i tell you that i am one of your subscribers?)

      ★★★★★

      Reply
      • Shane Martin

        May 24, 2022 at 1:30 am

        Thank you so much, Andrea!!!

        Reply
    5. Leah

      May 09, 2022 at 9:41 pm

      Finally tried this tonight, and now I wish I hadn’t put it off so long!! To the original recipe, I added 1/4 tsp black salt and 1 tbsp salted butter and it’s fantastic! So glad to have this as an option as I have to be completely egg free while nursing my baby!

      Reply
      • Susan

        June 30, 2022 at 1:01 pm

        Made this today for the first time. Loved it.
        Thanks so much.

        Reply
    6. Melody Sieglitz

      March 14, 2022 at 3:35 pm

      Hi Shane i have a dilema i am allergic to soy and nuts any suggestions i can use to make this incredible mayo?!

      Reply
      • Shane Martin

        March 15, 2022 at 10:43 am

        Hi, Melody!

        I’m so sorry to hear that. You could try using a can of white beans. Simply drain and rinse and follow the normal instructions. Hope this helps…and works.

        Peace,
        shane

        Reply
    7. Natalie

      March 08, 2022 at 6:42 pm

      Hi Shane, this recipe is absolutely delicious. I just made it for a leek, apple and carrot coleslaw recipe I found. The mayo is in the fridge now getting cold, I can’t wait to eat it with the salad later. On its own though it’s delicious, had to have a few tbsp straight from the blender! It’s my first time making a raw vegan mayo and I don’t think I’ll need to look for any other recipes going forward! Nat

      ★★★★★

      Reply
      • Shane Martin

        March 08, 2022 at 9:16 pm

        Wow, thank you so much, Natalie! This makes me so happy and I’m honored you would take the time to write and tell me. Enjoy your salad…it sounds awesome!

        Reply
    8. Crystal

      January 02, 2022 at 2:43 pm

      While I haven’t tried your recipe, I have several times made one that is VERY similar. I found that using Kala Namak (also called black salt) for all or part of the salt puts it over the top by giving just a touch of eggy flavor like regular mayo has. Also, I have found that it freezes quite well…it looks kind of weird when you first defrost it, a bit chunky and grainy…but with just a little stir it smooths right out.

      ★★★★★

      Reply
    9. Marion

      December 23, 2021 at 3:49 pm

      Hi Shane I picked up large jar of Aldi’s deluxe whole unsalted cashews by mistake. Can I still use the cashews or will it alter the taste? I’m an hour away from the store🤪 Thank you!

      Reply
      • Shane Martin

        January 18, 2022 at 4:21 pm

        I say use it:)

        Reply
        • Jennifer Feliu

          April 09, 2022 at 11:41 pm

          This cashew mayo is great! It taste just like regular mayo I can’t believe it! I followed the recipe exactly except for adding three cloves of garlic. I like my mayo extra garlicky. I will definitely make this again!

          ★★★★★

          Reply
    10. Stephanie

      December 04, 2021 at 9:23 pm

      Finally! Omgosh this is exactly what I’ve been searching for! I tried others and threw them away knowing I had to try yours next because your recipes seem to always be great. But I just couldn’t bear to throw anymore cashews away so I just quit buying them. Finally I decided to try again. My plan was potato salad.

      I learned to make small batches first because I have tried and tried to find a creamy Mayo or ranch substitute and nothing was working. Years ago My favorite sandwich used to be tomato, pepper and cucumbers with Mayo. I started.having it dry a long time ago because I couldn’t find a decent substitute. Then I just quit making them. Well not anymore! As soon as I tasted it I was like…Omgosh this will work great! And it did! It’s the first thing I made with your Mayo and it was great! I will definitely keep making this. Thank you for sharing it, it brought my fast, easy, delicious sandwich back! Whew!

      ★★★★★

      Reply
    11. Laura

      October 28, 2021 at 5:15 pm

      Substitute for Lemon Juice (none citrus item)?

      Reply
      • Shane Martin

        October 28, 2021 at 10:09 pm

        Apple cider vinegar would work.

        Reply
    12. Mary Newton

      September 27, 2021 at 7:50 pm

      So many comments I almost didn’t want to crowd your inbox but this is perfect! Followed exactly the amounts in the recipe and I can actually use this in place of mayo on sandwiches etc. So simple and so good.

      ★★★★★

      Reply
      • Shane Martin

        September 27, 2021 at 9:15 pm

        I’m glad you didn’t listen to your inner voice. LOL! I love reading the comments and believe me, they help more than you know. So glad you enjoyed the mayo!

        Reply
    13. Astaff

      August 15, 2021 at 5:20 pm

      What would you recommend to use in place of apple cider vinegar. I simply cannot handle the taste of ACV.
      Thank you

      Reply
      • Shane Martin

        August 15, 2021 at 8:33 pm

        Lemon juice would be an option.

        Reply
    14. Charlotte H Babb

      August 07, 2021 at 12:14 pm

      Can this recipe be cut in half? I never used a cup of mayo (DUKES!) in six months, so a cup of this will go bad long before I use it.

      ★★★★

      Reply
      • Shane Martin

        August 08, 2021 at 1:07 pm

        Sure.

        Reply
    15. Simon

      June 28, 2021 at 2:14 pm

      I was looking for a Raw enzyme friendly mayo recipe and made this as per the original recipe to try it before trying to make it as near 100% raw as possible. I found the texture to be beautiful, very creamy and also rich tasting, reminded me a bit like a high quality horseradish consistency. I think that the teaspoon of garlic powder was too much. Maybe the Garlic powder I used from the Chinese supermarket was just very potent but I felt that it was too dominant. If you like Garlic sauce/Mayo you would be in heaven with this but I’m not a massive fan of strong Garlic tastes in food although I do enjoy subtle garlic taste so I am not quite a vampire! I think next time I will add very little garlic to it. Overall a great recipe and could not agree more about how store bought sauces are quite often just poisonous and something like this is just such a fantastic replacement. Thanks for sharing

      ★★★★

      Reply
    16. Donna G

      May 01, 2021 at 6:36 am

      Love, love, love! My go to Mayo for everything. Can you freeze it? Asking for travel purposes!

      ★★★★★

      Reply
      • Tessa

        August 13, 2021 at 4:49 pm

        I have frozen mine after his additions for coleslaw dressing and it did great!

        Reply
    17. Jonette

      March 30, 2021 at 11:05 am

      Made it with the tofu suggestion. Added sriracha as suggested in another recipe. Could eat it in spoonfuls!

      ★★★★★

      Reply
    18. Lia

      March 13, 2021 at 5:26 am

      Hi, can i opt out the mustard?

      Reply
      • Shane Martin

        March 13, 2021 at 12:12 pm

        Absolutely.

        Reply
    19. Jose

      February 11, 2021 at 8:00 pm

      Great recipe! I threw in a couple of chipotles in adobo sauce before I even saw the recommendation. It was nice on top of some beyond meat tacos. I will be making this many times in the future!

      ★★★★★

      Reply
      • Shane Martin

        February 12, 2021 at 10:23 am

        Thank you!!!

        Reply
    20. Ali Ginn

      February 04, 2021 at 10:47 am

      Making my third batch now. We are so glad to be free of the store-bought vegan Mayo. I also made a batch using silken tofu. It was not quite as flavorful so I added a small chipotle pepper and a little adobe sauce. Delicious!

      ★★★★★

      Reply
    21. Susan

      January 08, 2021 at 6:59 pm

      This is fabulous! As close to the real deal as I’ve tasted. I’m going to make it with silken tofu tonight to try to cut down on some of the calories. Thank you, Shane!

      ★★★★★

      Reply
      • Shane Martin

        January 09, 2021 at 11:57 am

        Thank you, Susan! So glad you liked it. Tofu does really well.

        Reply
    22. Sapna

      January 07, 2021 at 10:40 am

      Hi Shane, I made this mayo today and it turned out to be pretty good. I don’t own a Vitamix but I did use my high-powered food processor. The texture is not as creamy or smooth as it would be when using a Vitamix blender but that’s okay because once it’s mixed into other foods, it doesn’t really matter. It’s all about taste.
      I love that your recipe does not require any oil or eggs. I cannot digest eggs and always can do without the added fat that comes from oil.
      The best part is making only the quantity I need for the time I need it. I no longer have to worry about getting through a whole jar anymore.
      Thanks for sharing and posting your recipes for all to benefit from.

      ★★★★★

      Reply
    23. Olivia

      December 05, 2020 at 11:52 pm

      I’ve been trying different mayo recipes for a few years and some were okay…but nothing was good enough to get my vegan 14 year old daughter off the veganaise. Tonight I made this recipe and asked her to taste it…she was hesitant because some of the recipes we’ve tried have not been very good. She tasted it and her face brightened and she said that it was the best one I had made and she would eat that! Very happy about that. I made it as written and it was so fast and easy. Turned out silky smooth in my Vitamix. I’m also really excited it’s only 1 point on WW. 🙂 Thanks for this great recipe!

      ★★★★★

      Reply
      • Shane Martin

        December 06, 2020 at 10:22 pm

        That’s awesome, Olivia!!!

        Reply
    24. MAry

      November 29, 2020 at 3:07 pm

      Hi Shane,
      I made this mayo for Thanksgiving while i was whipping up your delicious Apple Cranberry Coleslaw. We couldn’t stay away from it.
      Today I’m making the mayo again to slather on tortilla roll ups. I will finely mince some raw veggies and olives to sprinkle on before rolling and cutting. Love your recipes!!

      ★★★★★

      Reply
    25. Kathy

      October 18, 2020 at 8:27 pm

      Never been a fan of mayonnaise but this recipe is really good. I could see myself eating a small spoonful lol. I’ve made potato salad, pasta salad and tonight a coleslaw salad. First batch I tripled but forgot to triple water. Way too thick until I added more water. Second batch stayed with single ingredients and used 1/2 cup water. Wasn’t as smooth as first triple batch and thinner than I wanted. So next time will only add water a bit at a time after 1/4 cup.

      Taste reminds me more of a sandwich spread than mayo so I’m happy about that. Thanks for the great vegan recipes. It’s making this lifestyle change easier.

      ★★★★★

      Reply
      • Shane Martin

        October 19, 2020 at 10:32 am

        Kathy, that is so great, and happy to hear you enjoyed it.

        Reply
    26. Sandi

      September 24, 2020 at 6:01 pm

      I have been looking for oil free recipes for some time. The first time I made this recipe, it was too thick. This time I added the extra water and it turned perfectly and tastes great. I made a chickpea mock tuna salad sandwich and the salad tasted better than when I usually make it with store brought vegan mayonnaise. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        September 24, 2020 at 7:01 pm

        Sandi, that’s awesome! Thank you!!!

        Reply
    27. Melanie

      September 22, 2020 at 6:44 pm

      I am a mayo lover and giving up oil has been the hardest part of a WFBD. I thought I would just have to live without mayo – and macaroni salad, potato salad, and coleslaw.
      This cashew mayo is awesome! Thanks so much! I’m saved from a mayo free life!

      ★★★★★

      Reply
      • Shane Martin

        September 23, 2020 at 10:10 am

        Glad I could help, Melanie:)

        Reply
    28. Carolyn Wheeler

      September 12, 2020 at 12:16 pm

      I love, love, love this recipe!! It is SOOO good!!

      Shane, you say it will last several days in the fridge, but I have found it lasts much longer. Mine has lasted at least two months in the fridge and probably would have lasted longer if I had not eaten it all. The consistency and taste at the end of two months was exactly the same as the day I made it I stored it in a sterile mason jar.

      Do love your recipes! You are a whole food plant based recipe genius! Please keep them coming!!!

      ★★★★★

      Reply
      • Shane Martin

        September 13, 2020 at 11:49 am

        Thank you so much, Carolyn:)

        Reply
    29. Kim

      August 26, 2020 at 2:48 pm

      I am one of those people who can eat mayonnaise with a spoon. I have been eating vegan mayo because I have not been able to find anything close. I think I can give up the mayo… this stuff is delicious. I was so skeptical but you blew me away. Thank you so much for this recipe and all your amazing recipes.

      ★★★★★

      Reply
      • Shane Martin

        August 26, 2020 at 4:36 pm

        Thank you, Kim. And, I concur, I could eat as a soup:)

        Reply
    30. Emily

      August 08, 2020 at 4:03 pm

      So great! Made it to make for the coleslaw, but have extra and so glad for it!

      ★★★★★

      Reply
    31. Jane Reinsel

      July 29, 2020 at 5:04 pm

      I saw questions asking if walnuts or sunflower seeds would work but didn’t see a reply.

      I cannot East cashews or soy……

      Thanks

      Reply
      • Shane Martin

        July 30, 2020 at 9:17 am

        Hi, Jane! I have never tried it with either of those things, but it should work. I would try the sunflower seeds first. Hemp seeds would be a possibility as well as they make a great salad dressing.

        Reply
        • Jane Reinsel

          August 01, 2020 at 11:14 am

          Shane, THANK YOU for taking time to respond! I do have hemp seeds here, so will try that.
          Jane

          Reply
          • Melissa

            August 01, 2020 at 9:21 pm

            Jane, I would LOVE to hear how your hemp seed version works out! Please share once you’ve made it!!

            Reply
          • Shane Martin

            August 02, 2020 at 10:07 pm

            Let me know how it works out.

            Reply
    32. Leslie Roberts

      July 29, 2020 at 4:30 pm

      Can this be made in a good processor? I don’t have a blender.

      Reply
      • Marsha

        September 11, 2020 at 6:43 pm

        I made this in a food processor and it came out good. Not quite as smooth as I had hoped, but that might be because of my food processor? I let the cashews soak for over 1/2 hour, so that isn’t the problem. I even added a little extra water hoping that would help. Good flavor!

        ★★★★

        Reply
        • Shane Martin

          September 12, 2020 at 11:11 am

          Hi, Marsha! What type of blender were you using out of curiosity?

          Reply
    33. Rebecca E Davidson

      July 27, 2020 at 12:24 am

      I love this mayo!! Thank you! I also love how I already have all ingredients for your recipes, I don’t have to go out & get stuff I’ve never heard of before! This mayo delivers! Creamy, flavorful & simply divine! Super easy to make too! I would never eat dairy/oil based mayo’s ever again!!

      ★★★★★

      Reply
    34. Stacey

      July 13, 2020 at 2:17 am

      Awesome!

      ★★★★★

      Reply
    35. Karen Johnson

      July 02, 2020 at 12:43 pm

      This is excellent! I just made it to use with my eggless egg salad.

      ★★★★★

      Reply
    36. Toni

      July 01, 2020 at 3:06 pm

      Has anyone made this with sunflower seeds?

      Reply
    37. Darlene Powell

      June 30, 2020 at 10:46 am

      This is my favorite mayo recipe. It also makes a wonderful dip for buffalo cauliflower and I also put it on my baked potato instead of sour cream. I love it!!!

      ★★★★★

      Reply
    38. Gloria Beazley

      June 20, 2020 at 1:43 pm

      Tastes great! I just purchased a Vitamix and this was my first recipe. The texture is still a bit grainy, is that expected. Looking for newbie advice!!!

      Reply
      • Shane Martin

        June 21, 2020 at 11:38 am

        It should be creamy and smooth. Try soaking the cashews in hot water for about 5 mins. and let them blend a little longer. Add a little water at a time to the blender if you need to.

        Reply
    39. Jenny

      June 06, 2020 at 1:32 pm

      Easy to make, and so delicious.

      ★★★★

      Reply
    40. B

      May 05, 2020 at 9:20 pm

      Absolutely delicious! I’m in shock, have tried so many vegan mayo recipes in the past and nothing comes anywhere close to this amazing recipe. Genius!

      ★★★★★

      Reply
      • Shane Martin

        May 07, 2020 at 4:08 pm

        Thank you so much!!!

        Reply
    41. Jamie

      April 20, 2020 at 4:52 pm

      Awesome stuff! Made it exactly as is with out tweaking anything. And only 1 weight watchers point per serving. Thank you!!

      ★★★★★

      Reply
      • Shane Martin

        April 21, 2020 at 10:32 am

        Jamie, thank you! Keep drumming!

        Reply
    42. Laci

      February 06, 2020 at 3:44 pm

      How long will this last in the fridge if I make it ahead of time?

      Reply
    43. Ana

      February 05, 2020 at 5:09 pm

      Yummy! So happy to have found a vegan mayo recipe I enjoy. I mixed it with chickpeas for lunch. Thanks so much for sharing.

      ★★★★★

      Reply
      • Shane Martin

        February 06, 2020 at 2:33 pm

        That’s great, Ana! We just did the same thing:) Great minds…

        Reply
    44. Sha

      January 21, 2020 at 11:18 pm

      Tastes great and super easy to make. My mayo still has a bit of texture and doesn’t look as smooth and creamy as yours. Is that the blender I’m using or do I need to add a little more liquid? I only used a 1/4 cup … Thanks so much for sharing this recipe.

      ★★★★★

      Reply
      • Shane Martin

        January 22, 2020 at 2:06 pm

        Could be both. Try 1/2 cup of water. What type of blender are you using?

        Reply
        • Suzanne

          September 19, 2020 at 4:15 pm

          Shane, really love your recipes! Thank you! I have made this twice in my vitamix. Both times I have had to transfer from that to a food processor or blender (first time) because there wasn’t enough mixture to blend in the blades. My Vitamix is an under the counter model and works extremely well when the amount is more. Saw the comment about adding more liquid which I didn’t try but maybe should have. I’m sure I lost some good stuff in the transfer. Flavor very good but not as smooth as I’d like. Do you use vitamix or blender and do you mind sharing which one. Is yours smooth or still grainy? Thank you!

          Reply
          • Shane Martin

            September 19, 2020 at 9:53 pm

            Hi, Suzanne! I use my Vitamix. Do you a narrow or wide blending pitcher. And, mine is always smooth.

            Reply
    45. Pat

      January 19, 2020 at 1:23 pm

      I haven’t made it yet but I love the fact that I have an option to have plant-based mayonnaise thank you for all you do

      ★★★★★

      Reply
      • Shane Martin

        January 19, 2020 at 1:27 pm

        Thank you, Pat! Blessings.

        Reply
    46. Carolyn Elizabeth McEvoy

      January 17, 2020 at 12:31 am

      Judas Priest—-this stuff kicks ass!!! Thanks buddy, for the recipe.
      This one is a keeper.

      ★★★★★

      Reply
      • Shane Martin

        January 17, 2020 at 11:05 am

        LOL, LOVE this comment! I’m so glad you enjoyed it. ROCK ON!

        Reply
    47. Steve

      December 29, 2019 at 5:59 pm

      Just discovered your blog and made this mayo and it was great! I added nutritional yeast to mine, not since it needed it but just because I add it to everything.

      ★★★★★

      Reply
      • Shane Martin

        December 30, 2019 at 10:00 am

        Hi, Steve, and welcome to Shane & Simple! Thanks for trying the mayo and I’m so glad you liked it. Hey, ain’t nothing wrong with adding nooch to anything:) Have a great New Year my friend!

        Reply
    48. Arina Rosti

      December 22, 2019 at 4:45 pm

      It’s the best recipe! I love it more than any alternative with oil, I think I make a potato salad just as an excuse to have some of this mayo by the spoonful:)

      ★★★★★

      Reply
      • Shane Martin

        December 22, 2019 at 6:18 pm

        Ariana, I would absolutely agree. Because…potato salad. LOL! Thank you so much. I’m so glad you enjoyed it. Blessings.

        Reply
    49. DB

      December 05, 2019 at 4:13 pm

      Amazing. Tried the tofu variation (didn’t have any cashews on hand), added some black salt (kala namak) instead of regular salt and added a tbsp of nutritional yeast for some extra flavor. Turned out amazing. Thanks a ton!!!

      ★★★★★

      Reply
      • Shane Martin

        December 05, 2019 at 9:35 pm

        that is awesome!!! So glad you enjoyed it and can’t wait to try it like that:)

        Reply
    50. Lauren

      December 04, 2019 at 5:19 am

      Love this recipe! I had a tough time getting other vegan mayo recipes to come together without an immersion blender, but this was super easy and had a great flavor. I’m a bit of a curry freak so I added curry powder to one of my batches – fab, fab, fab!

      Thanks again!

      ★★★★★

      Reply
      • Shane Martin

        December 05, 2019 at 9:31 pm

        Awesome, Lauren! So glad you liked it and thanks for reaching out.

        Reply
    51. Karen

      October 02, 2019 at 12:13 pm

      I tested freezing this. I froze about 2 tablespoons over night and let it defrost in the fridge. It was as if it was never frozen. Texture and taste exactly the same.

      Reply
      • Shane Martin

        October 02, 2019 at 3:48 pm

        Karen, that is great. It’s never lasted long enough in my house. So, good to know it freezes well. Thank you!!!

        Reply
    52. MarMar

      September 11, 2019 at 1:56 pm

      Simple and delicious. Also a great healthier mayo alternative for non-vegans.

      ★★★★★

      Reply
      • Shane Martin

        September 11, 2019 at 2:08 pm

        Thank you!!! Two words I love to hear: Simple and Delicious:)

        Reply
    53. Joan

      August 10, 2019 at 11:45 pm

      Just made it this evening using Dijon mustard. It’s wonderful! Can’t wait to try it in various “salads” and sandwiches. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        August 11, 2019 at 5:45 am

        Joan, awesome! I’m so glad you liked it. Thanks for reaching out! Blessings.

        ★★★★★

        Reply
    54. Linda

      August 07, 2019 at 6:11 pm

      I am a huge mayo fan, I especially like Veganaise original mayo. Could eat it by the spoonfuls. Not any more. This mayo made with cashews is every bit as good as the Veganaise (which is up to about $9.00 per quart.) From this day forward I’ll be using this recipe instead. So good and so much lower in total calories. Thank you so much for the post.

      Reply
      • Shane Martin

        August 07, 2019 at 8:28 pm

        Wow, Linda! Thanks so much for your endorsement and review. I’m so glad you like the mayo. If you wouldn’t mind, I’d really appreciate it if you would give it a “start” rating. It helps me and others out. Be blessed and again, THANK YOU!

        ★★★★★

        Reply
      • susan vandenbrink

        July 17, 2020 at 3:49 pm

        Can walnuts be substituted for cashews in this recipe?

        ★★★★★

        Reply
    55. Morgan

      June 18, 2019 at 10:32 pm

      Easy peasy lemon squeezy. Made a potato salad with it and I can wait to make this mayo again.

      ★★★★★

      Reply
      • Shane Martin

        June 18, 2019 at 10:50 pm

        Morgan, that is awesome! Thanks so much for reaching out and the rating. Blessings!

        Reply
    56. Shane Martin

      June 18, 2019 at 11:48 am

      Delish!

      ★★★★★

      Reply
    57. Toby

      April 06, 2019 at 7:00 pm

      Made it tonight and used it to make a healthier version of chicken salad. It was very good, thanks!

      ★★★★★

      Reply
    58. DIANNA GROSE

      January 28, 2019 at 9:37 am

      I made this using extra firm silk tofu and did not need to add any water. It is delicious!

      ★★★★★

      Reply
      • Shane Martin

        January 28, 2019 at 6:08 pm

        Sounds awesome!!! Thanks for sharing.

        Reply
    59. Nancye

      May 14, 2018 at 10:24 pm

      I would like to try this recipe with Macadamia Nuts as they also have a very mild nutty taste….

      Great recipe Shane, thanks…

      ★★★★★

      Reply
      • Shane Martin

        May 14, 2018 at 10:30 pm

        Thanks, Nancy! And, would love to hear how it turns out.

        Reply
    60. Misti Craver

      May 11, 2018 at 1:09 pm

      This is really good! I kept it on the thick side and used it to dip pretzels and veggies.

      ★★★★★

      Reply
      • Shane Martin

        May 11, 2018 at 1:45 pm

        Awesome! Add a little dill and it makes a great ranch:)

        Reply
        • Cathy

          September 18, 2020 at 7:23 pm

          How long does this last in refrigerator. Really great 👍

          ★★★★★

          Reply
          • Shane Martin

            September 19, 2020 at 9:56 pm

            I usually say about 7-10 days.

            Reply
    61. Mike

      May 03, 2018 at 8:51 am

      Wow! So happy to have found this. Thanks!

      ★★★★★

      Reply
      • Shane Martin

        June 18, 2019 at 11:52 am

        You are very welcome!

        ★★★★★

        Reply
      • Melissa Kallick

        December 05, 2020 at 2:39 pm

        Dear Shane,

        Another winner, I’m sure! I’ve been using a similar recipe, courtesy of http://plantbasedu.com/oil-free-vegan-white-bean-and-cashew-mayo-recipe-plant-based/ (Veronica Grace blog). Instead of 1 cup cashews, it’s 1/2 cup cashews and 1 1/2 cup white beans. My non-vegan mayo loving husband loves it in his WFPB potato salad. I’m sure this is delicious too..

        ★★★★★

        Reply

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