Basic Raw Vegan Mayonnaise
40I must admit, I have never been a fan of mayonnaise. To be honest, I am not really a condiment person in general. I have never really liked ketchup, mustard or relish. I was a plain Jane, lost in the condiment kingdom. Having said that, I absolutely love vegan mayonnaise, or more specifically, raw mayonnaise. I have dabbled with quite a few vegan mayonnaise recipes over the years. There are hundreds of good vegan mayonnaise recipe out there. But I keep coming back to this basic raw mayonnaise recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
Once again, this vegan mayonnaise is a fantastic blank canvas with which to create your own magic. Best of all, it is raw, vegan, egg free, dairy free, egg free and soy free. I will post some more creative mayonnaise options over the next couple of months. But just like everything else, the sky is the limit. But sometimes plain and simple is just what the condiment doctor ordered. After all, good condiments add a touch of something extra to main attraction events, and they don’t take over. This raw vegan mayonnaise is a fantastic little addition to enhance a good home made veggie burger, and works wonders with falafels and tacos. I most often use this mayonnaise if I am going to make a basic, quick vegan coleslaw, if I have to whip up a lunch in under 15 minutes. I will post that life saver this week.
Basic Raw Vegan Mayonnaise
- 1 cup organic raw cashews soaked for 2 hours (soaking is optional)
- 1/4 cup cold pressed extra virgin olive oil
- 1/4 cup raw cauliflower
- 1/2 cup filtered water
- 3 Tbsp lemon juice or more to taste
- 1 tsp mustard
- 1 tsp raw agave nectar or 1 chopped pitted date
- 1 tsp apple cider vinegar
- Tiny 1/2 pinch of Celtic sea salt or more to taste
- Put the cashews and cauliflower in your high speed blender (I use a Vitamix) and add the water until combined well.
- Slowly add the oil in one steady stream, and process until thick and creamy.
- Place the rest of the ingredients into the blender to taste, and process until smooth.
- Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
**Please note – you will need a high speed blender such as a Vitamix, in order to achieve a really creamy consistency.
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.
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Piggy Grunts!
Add Your GruntThis is really really good. I am trying to reduce my intake of soy and am now making this now instead. Thankyou Tess.
Pleasure Brooke.
I am so glad you are finding this useful!
This recipe is a winner :)
This recipe is AWESOME. I made it for the potato salad and am making another batch now to eat with my veggie sticks. Yum….
AWESOME!
That potato salad is the BOMB isn’t it?!
LOVE that you are making use of this recipe in lots of different ways.
It is so versatile.
I made this as part of the potato salad and it was surprisingly delicious. I am dipping my vegetables in it now. Thankyou for sharing.
Wonderful.
This is fabulous on that potato salad and other green salads.
I also love to dip this with veggie sticks too :)
Enjoy!
I really enjoyed your feature in Chow. This mayonnaise is really really good.
Oh, thankyou Renee.
I really love the folks at Chow and look forward to working with them more later this year.
This is really tasty. I am not a mayo fan but made it for the potato salad and I think I am a fan!
LOL! I know! I was EXACTLY the same way!
But this will convert anyone….I hope! LOL!
Thankyou! I will happily take that today :)
This recipe is SO simple and easy it makes everyone into one :) HA!
Delicious! Makes a terrific base for all sorts of dips, too…
This looks like great- a much healthier option to a soy/cornflour based vegan mayonnaise. Can anyone who has made this already, tell me how long it keeps in the fridge? Ideally I’d like to make a batch and use it sparingly over a few weeks.
Hey Sylvia,
This recipe will keep for about a week in a sealed container in the fridge.
Wow! This looks great. I will definitely have to make this soon. I also love you you use cauliflower as an ingredient - hidden vegetables are great - especially with kids. :-)
Thanks Janna!
Yes! Cauliflower is my BEST friend.
I use it as the base for my mac n cheese and all kinds of other dips and spreads.
FANTASTIC way to sneak some more goodness in vegephobes :) HA!
I totally make a cashew mayo just like this minus the cauliflower and agave. 1/2 cashews, 1/2 water, mustard, acv, lemon juice, garlic….tI add it to my chickpea mock tuno salad! Delish!
Oh YUMMO! That tuna salad sounds AMAZING!
Thanks for sharing Katie :)
Hey Christiana,
I have never tried freezing this, it never lasts that long!
I would think you could, you just might have to reblend afterwards?
It might affect the consistency a little.
If you try it, please let me know how it goes :)
Sounds really good and I plan to try it. Upon my first reading, I wondered why you specify both a food processor and a blender. Perhaps when you say “food processor,” you mean to say, “blender”?
Anyway, I love your website! Awesome recipes, beautifully photographed.
SORRY KC.
I absolutely meant high speed blender.
I must have had food processor on the brain when I was typing out the recipe.
THANKYOU for catching it after all this time!
This raw mayo is FABULOUS! Enjoy :)
Thankyou for the lovely words about the site too. I really appreciate the support.
This will keep for about a week in a sealed container in the fridge. Enjoy :)
I found this a bit too sweet for my taste, and added some granulated garlic and white pepper, which we liked a lot. Will try without, or with less, sweet next time, but there will be a next time :)
Thanks for your feedback Jeanie. Yes, just omit the sweetener, taste, and then add a tiny bit as you need it, until you get it juuuust right. Thanks for taking the time to share your experience. I really appreciate it.
What am I doing incorrectly? I’m using a Vitamiix with a stout 64 oz. container but there’s not enough material in the bottom to get the mix going. The blades simply splash the cashews and cauliflower against the sides and the blades spin free.
Do I need to use the tall, skinny Vitamix container or double/triple the recipe?
Thanks!
Thanks for bringing this up DB. Yes, with a wide container you will need to double the recipe. In the tall skinny 62 ounce container this recipe spins perfectly. You could also start on a very slow variable speed and keep adding a bit more water until you get a blending action. You will then have to tweak flavours. But doubling the recipe will get you quicker results. I hope this helps.
Thanks, BG! I look forward to achieving the creamy results shown in your photo :-)
Yes, you can achieve them. I do every time, and lots of readers make this recipe all the time. Try it on the potato salad recipe. AMAZING!
This is delicious. You would never know it was dairy-free. We LOVE using it as a creamy salad dressing base.
Yes! This makes a WONDERFUL dressing!