Vegan Vegetarian Cooking School

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Cashew Mayo (mayonnaise)

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

3/4 cup raw cashews, rinsed (for nut allergies see pg. 109 of vol. 5)
1/4 cup lemon juice, to taste (up to 1/3 cup)
1/2 to 1 tsp onion powder
1/2 tsp sea salt
1/2 to 3/4 cup soy milk (or Soy Creamer* or water) as need
1/4 to 1/2 cup canola oil (VERY optional!)**
1/2 cube Golden Seasoning, optional***
dash turmeric, optional***
1 to 2 Tbsp nutritional yeast flakes, optional***

Put cashews, lemon juice, and enough soy milk to completely cover cashews.  Blend on high until smooth, add remaining ingredients.  Will thicken in fridge – becomes spreadable.  To use as dip or to thin add more soy milk as needed. Other Mayo’s see below! Naturally gluten free.

Serves 16
Ready in: 10 minutes

Nutrition (per serving): 39.9 calories; 3.0g total fat; 0mg cholesterol; 63.8mg sodium; 55.8mg potassium; 2.5g carbs; 0.3g fiber; 0.5g sugar; 1.5g protein.


Creamy Mayo

Tofu Mayo


Tips ‘n’ Techniques

* Soy Creamer makes this extra special. 

** Canola oil add omega 3 and makes it extra rich and creamy, but adds A LOT of fat (not shown in nutritional info).  We like it just fine without oil, especially if we add 1 to 2 tsp Italian herbs.

*** We add these optional ingredients for variety once in a while.

**** Can use 1/2 sunflower seeds or almonds in place of 1/2 of the cashews for nutritional variety.  Cashews are very creamy and add the texture desired for this recipe.


Creamy Cashew Dip: Add 1 to 1 1/2 tsp Italian Herbs


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