Mayonnaise is a HUGE condiment in the Western world.
And why shouldn’t it be? It’s delicious on sandwiches, with fries, or mixed into salads and dressings.
However, the typical mayonnaise is made from eggs, which of course we know contributes to grossly cruel treatments of hens and male chicks on cramped and secluded egg farms.
Not only that, it’s also chock-full of weird additives, oils and sometimes flavourings.
Instead of opting for the usual mayonnaise brand at your local supermarket, why not opt for a vegan version? Every ex-omnivore says it tastes the same, and is undoubtedly a healthier and kinder choice.
Of course, if you don’t know of any vegan mayo brands or can’t get one where you live, you can make your own! Anything you can turn homemade is always going to be the better option, as it’ll involve more wholesome ingredients and will also work out cheaper too.
Easy RAW Vegan Mayonnaise
The most popular brand of vegan mayonnaise is probably Veganaise. I have never tried it, though I’ve heard and read it’s delicious!
Though having a jar of ready-made vegan mayonnaise in the fridge is always a more convenient option, I prefer to make my own. Most on-the-shelf condiments can be quite processed and I love making stuff with minimal ingredients that are as close to their whole state as possible.
Over the last few months I’ve been perfecting my own cashew mayonnaise recipe, and I think now I’m finally ready to unleash it! That’s right guys…after much trial and error, I think I have cracked the secret.
Making mayonnaise with cashews might seem rather weird at first. I guess it kinda is! But that doesn’t stop it being amazing. When soaked, cashews make such a smooth, creamy base for pretty much anything – from cheesecake to ice cream to salad dressings.
The fact that this mayonnaise is also raw is another bonus. It’s also oil-free, so whilst it might be high in (healthy) fats, all those fats come directly from the nuts and not from any extraneous oils.
This recipe makes around one small jar of mayonnaise, and keeps in the fridge for around one week. I love it with some oil-free baked fries; on salad with corn; on a huge vegan sandwich or mixed into chickpea ‘tuna’ pasta!
It really is such a handy condiment to have in the house, I can’t get enough of it.
Hope you guys like it too!
Raw Cashew Mayonnaise Recipe
Ingredients
- 1 cup cashews (SOAKED FOR THREE HOURS or more)
- 1/3 cup water
- 1 medjool date
- 1 tsp dijon mustard
- Juice of 1 lemon + 2 tbsp (can use apple cider vinegar)
- Salt & pepper, to taste
Method
- Drain the soaked nuts and rinse thoroughly.
- Blend in a high speed blender with all the other ingredients, until smooth and creamy.
- If you’re struggling to get it smooth, add a little more lemon juice, apple cider vinegar or water tablespoon by tablespoon until its the consistency you like.
Ways to Use Your Cashew Mayo
Here are some of the awesome ways I love to eat this stuff.
On a bed of salad with oil-free baked fries…
On my favourite rye sourdough with salad…
Stirred into my favourite vegan ‘tuna’ pasta salad (recipe coming soon!).
What do you guys think of this recipe? Please leave any questions or feedback in the comments below, I would love to hear your thoughts!
Hi there. How long does this last in the fridge and can it be frozen?
Hi Claire, sorry for the late reply! You can keep the mayonnaise for up to a week in the fridge in a sealed jar. I have never tried freezing it but I can’t see why it wouldn’t work – you might just have to re-blend it after its defrosted!