This creamy, healthy version of veg mayonnaise made with cashews is great for both vegans and vegetarians alike. If you are in search of an eggless, vegan, veg mayo recipe, look no further.
Many of you have requested an eggless mayonnaise recipe, and after many trials, I have found a winner. This is a fool-proof recipe that tastes just like the real thing. It’s thick, creamy, and works perfectly in any recipe that calls for mayonnaise.
In my quest for the best veg mayonnaise recipe, I tried making mayo with dairy milk, almond milk, and soy milk but the results were not great.
The oil would separate when the mayo was refrigerated and sometimes the mayo would not thicken even after repeated blending.
Then I tested making mayo with cashews. Initially, I got a cashew paste and not something light or fluffy the way mayo is.
I tested with different combinations of oil and vinegar and finally came to these perfect proportions of a creamy, light, and smooth veg mayonnaise which actually looks like traditional mayonnaise and tastes even better than your classic mayo.
This vegan mayonnaise uses pantry staples that you likely already have on hand. Apple cider vinegar, dijon mustard (or dried mustard powder), sugar, salt, pepper, and a touch of turmeric for color are combined with soaked cashews.
The mixture is blended until emulsified, light, and fluffy and I swear it tastes as good (if not better!) than regular mayonnaise.
What is the difference between regular mayo and vegan mayo?
Normal mayonnaise made in the French style uses egg yolks that are emulsified with oil and vinegar. In an effort to come up with a vegan, eggless version, I turned to cashews, which are the darling of the vegan world.
Soaked cashews are a magical ingredient that can be used in everything from salad dressing to vegan cheese making. Their lack of skin and softer consistency combined with their high-fat content makes them a perfect doppelgänger for dairy products.
If you are allergic to eggs, avoiding dairy, or are vegan, this eggless mayonnaise recipe is sure to delight you.
How do you thicken veg mayonnaise?
The trick to making thick mayonnaise is emulsifying it properly. For this process, you’ll need a blender, immersion blender, or food processor, as hand beating just won’t have the power needed to blend the nuts into a cream.
To properly emulsify something – which means that you are for all intents and purposes combining water and oil – you should start your blender on low speed and slowly work it up to high.
If your mayonnaise is coming out too runny, it is likely that you used a tad too much water in making it. You can attempt to rectify this by soaking an extra tablespoon or two of cashews, then draining them thoroughly and adding them to your mix.
If the result is now a bit too thick, slowly drizzle in a bit of oil while the blender is on until the proper consistency is achieved.
Is eggless mayonnaise good for you?
While mayonnaise is certainly not regarded as a “health food” in normal circumstances, this vegan version is much healthier. The cashews are filled with fiber, protein, heart-healthy fats, and nutrients like magnesium.
Apple cider vinegar is a potent vehicle for probiotics, which are important for your gut health. Wherever possible, try to get organic apple cider vinegar that still has the “mother,” which will yield the greatest health benefits.
This eggless mayonnaise is also lower in fat and cholesterol than normal mayo, and since you’re making it from scratch, there are no artificial ingredients or preservatives to speak of. That all sounds pretty healthy to me.
Veg mayonnaise recipe
Ingredients
1/2 cup unsweetened soy milk (or any non-dairy milk, but soy works best)
1 cup neutral-flavored oil (like sunflower, canola, or avocado oil)
1 tsp apple cider vinegar or lemon juice
1/2 tsp mustard (optional, for flavor)
1/2 tsp salt (adjust to taste)
1/2 tsp sugar or sweetener (optional, to balance flavors)
Instructions
Blend the base: Add the soy milk, apple cider vinegar (or lemon juice), mustard, salt, and sugar to a blender. Blend on medium speed for a few seconds until combined.
Emulsify: While blending on low speed, slowly drizzle the oil in a thin, steady stream. Continue until the mixture thickens and becomes creamy. This process should take about 1-2 minutes.
Adjust flavor: Taste the mayonnaise and adjust the salt, sweetness, or acidity as needed.
Store: Transfer the mayonnaise to an airtight container and refrigerate. It will thicken slightly as it chills. Use within 5-7 days.
Enjoy your homemade veg mayo as a spread, dip, or dressing.
Nutritional Value of Veg Mayonnaise (per 100g serving)
(Values may vary depending on thebrand
Calories: 500-600 kcal
Veg mayonnaise is calorie-dense, making it a quick energy source.
Fats: 50-65g
Primarily unsaturated fats, contributing to heart health.
Carbohydrates: 3-6g
Often low in carbs, suitable for various diets.
Protein: 1-2g
Though low in protein, it complements protein-rich foods well.
Fiber: 0-1g
Some varieties include added fiber for better digestion.
Sodium: 500-1000mg
Sodium content provides flavor but should be consumed moderately.
Many brands now offer fortified options with added vitamins like B12 and omega-3 fatty acids.
Benefits of Veg Mayonnaise
Plant-Based Alternative:
Veg mayonnaise is free from animal-derived ingredients, making it ideal for vegetarians, vegans, and those with egg allergies.
Heart-Healthy Fats:
High-quality veg mayonnaise often uses oils like sunflower, canola, or olive oil, which contain unsaturated fats that support cardiovascular health.
Rich in Vitamin E:
These oils are also sources of vitamin E, an antioxidant that helps protect cells from damage.
Customizable for Diets:
Low-fat and low-calorie versions cater to health-conscious individuals.
Dairy-free and gluten-free options suit specific dietary restrictions.
Convenience:
Veg mayonnaise saves preparation time and enhances the taste of everyday dishes, from wraps to pasta salads.
Encourages Creativity:
With flavors like garlic, mint, or peri-peri, veg mayonnaise inspires culinary innovation.
How to Use Veg Mayonnaise
As a Dip: Pair it with fries, chips, or vegetable sticks.
In Sandwiches & Wraps: Spread it generously for added creaminess.
In Salads: Use it as a base for coleslaw, potato salad, or pasta salads.
In Burgers: Adds a velvety texture and flavor.
As a Dressing: Mix with herbs and spices for a quick salad dressing.
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