This is my plant-based, oil-free mayonnaise. It’s a labor of love and it’s my absolute favorite. I hope you love it as much as I do💚


This is my plant-based mayonnaise recipe. It's creamy and aromatic and I love it!
Prep Time 15 minutes
Cook Time 5 minutes
cleanup 5 minutes
Total Time 25 minutes
Course Condiment
Cuisine International
Servings 1 cup




The Soak

  • Add cashews and cover with hot water.
  • After about 10 minutes, drain the nuts.

The Blend

  • Add all ingredients to a blender. Add the ice water last. Blend on high 60 seconds; avoiding heating it up. It can get slightly warm, but do not let it get really warm or hot.
  • If it's not smooth enough, blend another 30-60 seconds.

The Storage

  • Move the uncovered jar (the mayo will be a little bit warm from the blending) to the refrigerator for 30-60 minutes. The top may develop a skin, but it's all good. Then cover. If you cover immediately, moisture will build up and the shelf life will be affected.
  • Store in a jar in the refrigerator for 1-3 weeks. The mayonnaise will thicken in the refrigerator. Some separation is natural, just give it a stir.


It doesn’t carry the same oily sheen as store-bought mayo, and it’s not pasteurized for long shelf life, but I’m personally blown away by how great this mayo tastes.
If you’d like a much longer shelf life, you can experiment with reducing the vinegar by 1 1/2 tsp and adding about 1 1/2 tsp raw sauerkraut juice and countertop fermenting for about 7 hours and then refrigerating. I haven’t done that with this mayo yet, but have had excellent results in the past. 
Keyword mayonnaise, plant-based, Vegan
Tried this recipe?Let us know how it was!

I 💚 Mayo

Mayonnaise is such a core, fundamental thing in modern cuisine. It’s the base for so many tasty condiments and sauces, and just like comparing the generic brand of cola versus real Coke, mayonnaise needs to taste just right.

It needs that eggy component (from the kala namak black salt). It needs a creamy mouthfeel (from the cashews). It needs body (from the cashews and potato flakes). It needs tang (from the vinegar). It needs a tiny bite and to be emulsified (both from the mustard powder). It needs a tiny little hint of depth and color (from the paprika).

More Mayo!

Interestingly enough, I started on this recipe at the same time my Instagram friend @mcdougallmom was also working on a mayo recipe. I had no idea she was working on a mayo at the same time! Her recipes are always so great. In fact, I just made her mayo recipe yesterday and it’s wonderful. It’s a cooler mayo (with a little lemon juice and soy milk) and made unbelievably good tartar sauce. It’s not quite as mayo-rich as mine, but I can tell we both achieved exactly what we were going for, and I’m so happy to have both mayonnaises!!

If you’re on IG and looking to learn more about the vast benefits of a plant-based, starch-centered diet, I highly recommend following @mcdougallmom. She shares so much knowledge, amazing recipes, and actionable ideas, and she’s super kind!