Vegan Mayo Recipe (Egg-Free Substitute)

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5 from 4 votes

This delicious vegan mayo contains just 6 ingredients (not including salt and water) and takes only minutes to make. It is rich, creamy, tangy, and yet dairy-free, egg-free, and can even be made oil-free!

If you’re someone that likes mayonnaise (surely everyone?!) but consumes a dairy-free or plant-based diet, then this egg-free mayo is a great alternative. More so, if you’re wanting to avoid expensive, highly processed vegan alternatives, then – ding ding ding! This vegan mayo recipe is definitely for you!

Unlike regular mayo, which is packed with eggs and oil, this recipe is egg-free and can be made oil-free, all without losing the creaminess. Instead, this recipe relies on the fats in cashews for the silky richness. Plus, this healthy mayonnaise is filled with vitamins, minerals, and antioxidants (source)!

Healthier, Egg-Free Mayo Recipe

Not only is this a healthy mayonnaise alternative, but it’s also far more cost-efficient than the majority of grocery store versions too (which usually come with big price points and tiny jars!) and takes just minutes to make. So, while there are now several store-bought options available, creating your own can be a great way to enjoy mayo on a healthier diet!

In fact, I’ve tried several ingredient and method combinations on the way to finding this recipe, including with oil and relying on an emulsification process (much like typical mayo). However, even being healthier and oil-free, this is my favorite recipe, and I don’t find it lacking at all!

When it comes to what I want from a mayo substitute, I want the richness, the creaminess, and the tang. With the use of cashews, mustard, and vinegar – this has all of those things (and it doesn’t taste nutty either!). The resulting eggless mayonnaise can be used as a condiment, dip, part of a dressing, sauce, or spread. Plus, best of all – it’s made in just two simple steps!

How To Make Vegan Mayo?

Step 1: Soak the cashews

Start by soaking cashews in very hot water (it doesn’t need to be boiling) for at least 30 minutes, until softened. You can also soak them overnight, and that will make them even easier to blend.

Step Two: Blend the vegan mayo

Drain and rinse the soaked cashews, transfer them to a blender, and add all the other ingredients. Blend until it’s completely smooth and lump-free, scraping down the sides of the blender a couple of times if needed. Try it and add more salt/vinegar/mustard to taste.

Transfer it to a sealed container and either serve immediately or chill in the fridge for a few hours.

For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.

How To Use

This vegan mayo substitute can be used in all the same ways that the regular version is. Some of my favorite options include;

As a base for Potato Salad
Within Coleslaw
Spread over sandwiches and wraps- like this Vegan Kebab
In burgers- like this Vegan Black Bean Burger
As a dip for fries- Loaded Nacho Fries, Polenta Fries or Oven-Baked Wedges
A dip for other appetizers- like these Vegan Onion Rings or Baked Plantains
For warm pasta dishes or cold Pasta Salads or Rice Salads
Serve this vegan mayonnaise with sushi and sushi bowls
As a sauce for tacos- like these Chickpea Tacos

You can also use it as a base to make other sauces and dips, including:

Yum Yum Sauce
Vegan French Onion Dip
Add spice with some Sriracha or other chili sauce for a spicy mayo
You could also add curry powder to make a delicious sandwich spread
Add some garlic for a quick and simple vegan aioli
Mix the vegan mayonnaise with ketchup and smoked paprika for a simple Marie Rose style sauce

How To Store

Store it in an airtight container in the fridge for up to 5 days.

I don’t recommend freezing it, as the texture will be affected.

While chilling, it will thicken slightly – don’t worry, this is normal.

Useful Recipe Notes & Variations

Tofu: I used firm silken tofu; however, if you have a soy allergy, you can use soy-free, vegan cream cheese, e.g., Mikoyo’s Vegan Cream Cheese or Daiya Cream Cheeze.
You could also leave out the silken tofu (or vegan cream cheese) and increase the amount of cashews to 1 cup (150 g). You’ll then need to use more water (up to 1/2 cup).
Oil: It will make the mayo a little more “silky,” but leave it out for an oil-free vegan mayo.
Kala Namak: Also known as black salt. It will add an “eggy taste” to the egg-free mayo; however, you can leave it out.
Water: If using a high-speed blender like a Vitamix, you can most likely use a little less water. And if using a food processor, you might need to use a little more water.
Sugar: You can use the sweetener of your choice for this recipe. Maple syrup and other liquid sweeteners will thin the vegan mayonnaise. Meanwhile, go sugar-free by using a sweetener like Erythritol. You can also omit the sugar entirely if preferred.
For a nut-free version, you could try to use sunflower seeds. This isn’t something I’ve tried, but I’ve swapped cashew and sunflower seeds previously with great results.

Related Recipes

Other vegan sauce recipes that you might like:

Vegan Sour Cream
Easy Vegan Cottage Cheese
Vegan Ricotta Cheese
Easy Vegan Cheese Sauce
Keto BBQ Sauce
Homemade Hoisin Sauce
Chinese Garlic Sauce

If you try this tasty vegan mayo recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.

Vegan Mayo

Author: Michaela Vais

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Dip, Sauce

Cuisine French, Spanish

Servings 12

Calories 60 kcal

Ingredients

3/4 cup (110 g) cashews soaked
3.5 oz (100 g) silken tofu or vegan cream cheese (*see notes)
1 tbsp oil optional (*see notes)
2 tsp white vinegar
1/2 tsp Dijon mustard
1/2-3/4 tsp salt
1/2 tsp sugar of choice
1 pinch of Kala Namak optional (*see notes)
1/4 cup (60 ml) water (*see notes)

Instructions

Start by soaking cashews in very hot water for at least 30 minutes until softened. You can also soak them overnight.
Drain and rinse soaked cashews, transfer them to a blender, and add all other ingredients. Blend until completely smooth and lump-free, scraping down the sides of the blender a couple of times, if needed. Try it and add more salt/vinegar/mustard to taste.
Transfer to a sealed container and either serve immediately or chill in the fridge for a few hours. Store in the fridge for up to 5 days.

Notes

Tofu: I used firm silken tofu, however, if you have a soy allergy, you can use soy-free, vegan cream cheese, e.g.: Miyoko's Vegan Cream Cheese or Daiya Cream Cheeze.
You could also leave out the silken tofu (or cream cheese) and increase the amount of cashews to 1 cup (150 g). Then you will need to use more water (up to 1/2 cup).
Oil: It will make the mayo a little more "silky" but leave it out for an oil-free vegan mayo.
Kala Namak: Also known as black salt. It will add an "eggy taste" to the mayo, however, you can leave it out.
Water: If using a high-speed blender like a Vitamix you can most likely use a little less water. And if using a food processor you might need to use a little more water.
Sugar: Use Erythritol for a sugar-free version or omit the sugar entirely if preferred.
For a nut-free version, you could try to use soaked sunflower seeds. This isn’t something I’ve tried, but I’ve swapped cashew and sunflower seeds previously with great results.
The total time doesn't include the soaking time.