Description
A quick and easy healthy vegan mayonnaise recipe made from simple plant-based ingredients. This creamy mayo is ready in just five minutes using only seven ingredients, featuring soaked cashews, aquafaba, lemon juice, and flavorful seasonings. Perfect as a dairy-free, egg-free alternative for sandwiches, dressings, and dips.
Ingredients
Main Ingredients
- ½ cup aquafaba (liquid from canned chickpeas), adjust quantity as needed
- ¾ cup cashews, soaked overnight or for at least 8 hours
- 1 lemon, juiced
- 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
Instructions
- Prepare Ingredients: Soak the cashews in water overnight or for at least 8 hours to soften them, then drain.
- Blend Ingredients: In a high-speed blender, add the soaked cashews, aquafaba, lemon juice, maple syrup, apple cider vinegar, Dijon mustard, and salt. Blend on high until completely smooth and creamy.
- Adjust Consistency: If the mixture is too thick for your liking, add warm water 1 tablespoon at a time, blending after each addition until you reach your desired consistency.
- Chill and Thicken: Transfer the mayonnaise to a container and refrigerate for at least 2 hours to allow it to thicken and the flavors to meld.
- Storage: Store the vegan mayonnaise in the refrigerator for up to one week. Stir before use if separation occurs.
Notes
- Make sure to soak the cashews thoroughly to achieve a smooth and creamy texture.
- Aquafaba quantity may vary depending on the amount drained from your canned chickpeas; adjust as needed for desired thickness.
- Use a high-speed blender to ensure the mixture is well emulsified and creamy.
- Feel free to experiment with spices or herbs to customize the flavor.
- If vegan mayonnaise thickening is slow, extend chilling time for optimal texture.
- Prep Time: 5 minutes (plus 8 hours soaking time)
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
