Egg-Free Mayonnaise Recipe (soy-free, vegan)

Ali Segersten Aug 22, 2014

I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor. I think it will remind you of traditional mayonnaise! I've been making a lot of cabbage and veggie slaws with it lately. You can also use it to make chicken salad or spread it onto gluten-free bread for a sandwich.

Cashews are a fabulous source of antioxidants and monounsaturated fats! I think they might be my favorite nut. I find them easier to digest compared to other nuts. Cashews are also a good source of magnesium, a mineral that easily gets depleted when we are under stress....and who isn't experiencing some level of stress these days!

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How long does this keep in the fridge? I don't use mayo often. Or would it freeze in ice cube trays ok?

LJ- from my experience cooking from scratch & substituting, cashews have a unique texture & taste. I'm sure you could use other nuts, it'll just taste different. You could experiment even with trying a mix of more then one kind and see how that comes out.

Could you substitute cashews with another nut or seed? I have SIBO and cashews are a high FODMAP food. Thanks!

I made this today, it was excellent! Thank you.

I have made this and it is excellent - so much better than even the Veganaise that I generally use! Thanks for creating this option for mayo!

I love this! I have never made my own mayo before, but this looks so delicious that I plan on making it soon and often.

How long does it last? If you wanted eggs in it how would you do it?

Great recipe! I'm always looking for an egg-free and soy-free recipe. Thanks.

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