Mayonnaise

This is my plant-based mayonnaise recipe. It's creamy and aromatic and I love it!

Print Recipe

Prep Time 15

Cook Time 5

cleanup 5

Total Time 25

Course Condiment

Cuisine International

Servings cup

Equipment

Small blender (make a double-batch to make in a Vitamix)

Ingredients

½ cup cashews (71g / 2.5 oz) — raw, soaked
¼ cup potato flakes 12g
½ tsp kala namak
2 tbsp white vinegar
¼ + ⅛ tsp mustard powder
1 pinch paprika
½ cup ice cold water (I add ice cubes to a glass of water and measure the ice cold water right before blending)

Instructions

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.

Notes

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

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