Vegan parmesan mayo is a delicious dairy-free way to liven up this creamy condiment. Try it on your veggie burgers, sandwiches, or in classic vegan potato salad.
Are you a mayonnaise fanatic? A lover of all things creamy and indulgent? Well, have I got news for you that will rock your world and tickle your taste buds in the most unexpected way!
Brace yourselves, because this vegan parmesan mayo recipe is so absurdly delicious, it will convince even the most die-hard mayo traditionalist to take a walk on the veggie side. The flavor and texture of this condiment rival any of its dairy counterparts. It’s rich, creamy, cheesy, and super indulgent.
I know what you’re thinking: “Vegan mayo? That’s old news, Shane.” But hold your cauliflower horses, because this ain’t just any old vegan mayo. A mixture of my creamy cashew vegan mayo and vegan parm, this Vegan Parmesan Mayo is so mystifyingly delicious, even your carnivorous friends will be begging for the recipe.
Slather this on your sandwiches, drizzle it on salads, dip your veggies in it, or just eat it by the spoonful-I won’t judge. So, share it with friends and family, and watch as their eyebrows raise in amazement and confusion at the insanely delicious masterpiece you’ve concocted. Let’s do it!
Ingredients
It’s amazing what you can do with raw cashews, nutritional yeast flakes, and a food processor. This recipe is evidence that a plant-based recipe is limitless and freaking awesome.
- vegan mayo (cashew mayo or tofu mayo)
- vegan parmesan cheese (use this recipe)
- Dijon mustard
- dill weed
How to make vegan parmesan mayo
This vegan parmesan mayo recipe could not be any easier if you already have the two main ingredients made and just waiting on you. You just combine, whisk, and enjoy. Here’s how…
- Add all of the ingredients to a small mixing bowl and whisk everything together until it’s well combined.
Seriously, that’s all there is to it.
Storage
Store your vegan parmesan mayo in a glass jar with a lid or airtight container. It will keep in the fridge for up to 5 days.
Top Tips & Variations
If you suffer from nut allergies then cashew mayo and cashew parmesan won’t work for you. But, fear not. Here are some nut-free options for you.
- tofu mayo
- vegan parmesan recipe made with hemp seeds, pumpkin seeds, or sunflower seeds
Want more vegan cheese recipes?
Yes, I know this is a condiment recipe. But, we could always use more cheese recipes. Right? If you have a cheese addiction try my vegan cheddar cheese spread, the best vegan cheese sauce, or this amazing vegan mozzarella.
More vegan spreads and sauces
Sauces complete the sandwich so here are a few more healthy plant-based condiments to spread on your bread…or whatever else you wish.
If you try this recipe, let me know because I love hearing from you! Be sure to leave a comment, rate the recipe, and tag a photo @shaneandsimplecooking on Instagram.
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Vegan Parmesan Mayo
Vegan parmesan mayo is a delicious way to liven up this creamy condiment. Try it on your veggie burgers, sandwiches, or in classic vegan potato salad.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1 cup 1x
- Category: Dressings & Sauces
- Method: Blend
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup of vegan mayo (cashew mayo or tofu mayo)
- ¼ cup of vegan parmesan
- 2 Tablespoons of Dijon mustard
- 1 teaspoon of dried dill
Instructions
- Add all of the ingredients to a small bowl and whisk until well combined.
- Enjoy this delicious spread on your veggie burgers, sandwiches, wraps, and more!
- Store your vegan parmesan mayo in a glass jar with a lid or airtight container. It will keep in the fridge for up to 5 days.
Notes
Store your vegan parmesan mayo in a glass jar with a lid or airtight container. It will keep in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 Tbsp
- Calories: 58
- Sugar: 0.6 g
- Sodium: 119.5 mg
- Fat: 4.3 g
- Carbohydrates: 3.4 g
- Fiber: 0.4 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Your recipes are always DELICIOUS !!!!!
I wish you would write a book of just “CONDIMENTS”.
I would certainly buy it !!!!!
That’s actually a great idea!!!
UPDATE: I made this yesterday and it is delicious! I used the tofu mayo I had in my fridge (also delicious, obviously). It makes quite a generous amount. I ended up putting it on our Tuesday night pizza with red onion, black olives, and red and yellow mini sweet peppers. I sprinkled a little more cashew parm on the top. Using it as the sauce for the pizza was a nice change from red sauce and added a punchy flavor to the veggies. Yum. Thanks, Shane!
Vegan parmesan mayo is a delicious dairy-free way to liven up this creamy condiment. Try it on your veggie burgers, sandwiches, or in classic vegan potato salad.
How convenient; I just made vegan tofu mayo yesterday so will make this right away! Stay tuned for rating and review!