How To Make Cashew Mayonnaise

Cashew mayonnaise is a creamy, plant-based spread made by blending soaked cashews with oil, acid, and seasonings until smooth.
 
It looks and tastes remarkably like traditional mayo, but it’s completely dairy-free and egg-free.
 
If you’ve been curious about how to make cashew mayonnaise at home, you’re in the right place.
 
The process is simple, and you only need a handful of ingredients and a good blender.
 
In this post, we’ll walk through how to make cashew mayonnaise step by step, the ingredients that make it creamy, and the tips that keep it from breaking.
 
Let’s get into it.
 

How to Make Cashew Mayonnaise (And Why It Works)

Learning how to make cashew mayonnaise comes down to one key idea: cashews blend into a silky base that mimics the fat and body of egg yolks.
 
Here’s why this method works so well.
 

1. Cashews Create the Creamy Base

The reason cashew mayonnaise turns out so smooth is because cashews are naturally high in fat and low in fiber compared to other nuts.
 
When you soak them and blend them, they break down into a rich, velvety paste with no grit.
 
This paste becomes the backbone of your cashew mayonnaise, giving it that thick, spreadable texture you expect from real mayo.
 
So that’s why raw cashews are the star of this recipe.
 

2. Oil Adds the Classic Mayo Emulsion

Traditional mayo gets its body from slowly streaming oil into egg yolks.
 
When you make cashew mayonnaise, you’re doing the same thing, just with cashew paste standing in for the yolks.
 
Add a neutral oil like avocado or grapeseed oil in a slow, steady stream while the blender runs.
 
This is what creates the emulsified, fluffy texture that makes cashew mayonnaise taste and feel authentic.
 

3. Acid and Mustard Bring the Flavor

A splash of lemon juice or apple cider vinegar gives cashew mayonnaise that tangy bite mayo is known for.
 
Dijon mustard does double duty here.
 
It adds flavor and helps stabilize the emulsion so your cashew mayonnaise stays thick instead of separating.
 
A pinch of salt ties it all together.
 

4. Soaking Softens the Cashews

You can’t skip the soak if you want smooth cashew mayonnaise.
 
Soak raw cashews in hot water for about 30 minutes, or overnight in cool water.
 
Soft cashews blend into a lump-free cream, while hard ones leave you with a grainy spread.
 
This one step is the difference between silky cashew mayonnaise and a disappointing batch.
 

Ingredients and Simple Steps for Cashew Mayonnaise

Here’s a basic breakdown before you start making your own cashew mayonnaise at home.
 

1. What You’ll Need

Grab one cup of raw cashews, a quarter cup of water, one tablespoon of lemon juice, one teaspoon of Dijon mustard, half a teaspoon of salt, and three-quarters of a cup of neutral oil.
 
That’s it for a classic cashew mayonnaise recipe.
 

2. Blend the Base First

Drain and rinse your soaked cashews, then blend them with the water, lemon juice, mustard, and salt until the mixture is completely smooth.
 
Scrape down the sides so nothing gets left behind.
 

3. Stream In the Oil Slowly

With the blender running on low, pour the oil in a thin, steady stream.
 
You’ll see the mixture thicken and lighten as the cashew mayonnaise comes together.
 
If you dump the oil in all at once, the emulsion can break, so take your time here.
 

4. Taste and Adjust

Give your cashew mayonnaise a taste and add more salt, lemon, or mustard as needed.
 
Blend for another few seconds, then transfer to a jar.
 

Tips for the Best Cashew Mayonnaise

A few small adjustments make a big difference when you make cashew mayonnaise.
 

1. Use a High-Speed Blender

A powerful blender gets cashew mayonnaise ultra-smooth, while a weak one may leave tiny bits of cashew behind.
 
If your blender struggles, blend longer and add water one teaspoon at a time.
 

2. Keep Everything at Room Temperature

Cold ingredients can cause the emulsion in cashew mayonnaise to seize up.
 
Let your cashews and lemon juice sit out briefly before blending.
 

3. Store It Properly

Homemade cashew mayonnaise keeps in the fridge for about a week in a sealed jar.
 
Give it a stir before each use, and don’t freeze it since the texture will turn grainy.
 

So, How Do You Make Cashew Mayonnaise?

Cashew mayonnaise is made by blending soaked cashews with water, lemon juice, mustard, and salt, then streaming in oil until thick and creamy.
 
The cashews provide the creamy base, the oil builds the emulsion, and the acid and mustard bring the flavor.
 
With a good soak and a slow pour of oil, your cashew mayonnaise will turn out smooth every time.
 
Hope this post has helped you see how easy cashew mayonnaise can be to make at home.