Basic Raw Vegan Mayonnaise Recipe Made Easy and Delicious

Mayonnaise is a beloved condiment that adds creaminess and tang to countless dishes. But for those following a raw vegan lifestyle or simply looking to avoid eggs and dairy, traditional mayo is off the table.

Thankfully, you can whip up a luscious, creamy raw vegan mayonnaise at home using simple plant-based ingredients. This basic recipe is not only easy to make but also packed with wholesome nutrients and free from preservatives or artificial additives.

Whether you want to enhance your sandwiches, salads, or dipping sauces, this mayo will quickly become a staple in your kitchen. Its smooth texture and subtle tang mimic classic mayo perfectly, making it a versatile and healthy alternative.

Plus, it’s customizable to suit your taste preferences and dietary needs. Ready to discover how to make this delicious raw vegan mayonnaise?

Let’s dive in!

Why You’ll Love This Recipe

This basic raw vegan mayonnaise recipe stands out for several reasons. First, it’s incredibly simple to prepare with just a handful of natural ingredients you likely have on hand.

No cooking or emulsifying tricks required!

Second, it’s raw and vegan, meaning it’s free from eggs, dairy, and any processed oils, making it suitable for those with dietary restrictions or anyone aiming for a cleaner diet. The creamy texture and mild flavor make it perfect for replacing traditional mayo in any recipe.

Lastly, it’s versatile. You can tailor it by adding fresh herbs, spices, or different oils to create your own signature flavor.

And it stores well in the fridge, maintaining its freshness for several days.

Ingredients

• ½ cup raw cashews (soaked for 2-4 hours or overnight)
• ¼ cup fresh lemon juice (about 1-2 lemons)
• ¼ cup water (adjust as needed for consistency)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove (optional, for a subtle kick)
• ½ tsp sea salt (or to taste)
• 2 tbsp extra virgin olive oil (or preferred raw oil like avocado)

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Small bowl for soaking cashews
• Spatula
• Air-tight jar or container for storage

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with filtered water. Allow them to soak for 2-4 hours, or overnight for a creamier texture. Drain and rinse before use.
2. Blend the base ingredients: In your blender or food processor, combine the soaked cashews, fresh lemon juice, water, apple cider vinegar, Dijon mustard, garlic (if using), and sea salt.
3. Process until smooth: Blend on high speed for 1-2 minutes, stopping to scrape down the sides with a spatula as needed. The mixture should become creamy and smooth with no visible cashew bits.
4. Add the oil: While blending on low speed, slowly drizzle in the extra virgin olive oil. This helps to emulsify the mayo and achieve a richer texture.
5. Adjust consistency and seasoning: If the mayo is too thick, add a splash of water and blend again. Taste and adjust salt, lemon juice, or mustard as desired.
6. Transfer and chill: Spoon the mayonnaise into an airtight container and refrigerate for at least 30 minutes to thicken and develop flavor.
7. Serve and enjoy: Use your raw vegan mayo as a spread, dip, or dressing base. Store leftovers in the fridge for up to 5 days.

Tips & Variations

“For an even creamier mayo, soak your cashews overnight and use a high-powered blender.”

– Nut alternatives: If you’re allergic to cashews, try soaked macadamia nuts or blanched almonds for a similar creamy effect.

– Flavor twists: Add fresh herbs like dill, basil, or cilantro for a herby mayo. Smoked paprika or chipotle powder adds a smoky kick.

– Oil substitutes: Avocado oil or cold-pressed coconut oil can be used instead of olive oil for different flavor profiles.

– Garlic-free: Simply omit the garlic for a milder, more neutral mayo perfect for sandwiches or salads.

– Thickening tips: If your mayo is too runny, add a small piece of soaked peeled zucchini or a teaspoon of ground flaxseed to help thicken naturally.

Nutrition Facts

This raw vegan mayonnaise is a great source of healthy fats from nuts and olive oil, along with some protein and fiber. It’s low in carbohydrates and contains no cholesterol, making it heart-healthy and suitable for a variety of diets.

Serving Suggestions

This creamy mayo complements many dishes beautifully. Spread it on your favorite sandwiches or wraps for a luscious texture.

Use it as a base for vegan potato salad or coleslaw to add richness without dairy.

Try it as a dip for fresh veggies like carrot sticks, cucumber slices, or bell pepper strips. It also works wonderfully as a sauce for raw or cooked veggie burgers, tacos, and grain bowls.

For a flavorful twist, mix it with fresh herbs or hot sauce to create a dipping sauce perfect for fries or crispy snacks. The possibilities are endless with this versatile condiment!

For more delicious recipes that pair well with homemade condiments, check out our Green Chile Cheese Bread Recipe, the delightful Glazed Twist Donut Recipe, or the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Making your own raw vegan mayonnaise at home is a rewarding and healthful way to enhance your meals. This basic recipe combines simple, natural ingredients to create a creamy, tangy condiment free from eggs, dairy, or processed oils.

It’s incredibly versatile, allowing you to customize flavors and adjust thickness to your liking.

Not only is this mayo delicious and nutritious, but it also fits perfectly into raw, vegan, and plant-based diets. By preparing it yourself, you avoid preservatives and control exactly what goes into your food.

Whether you’re new to raw vegan cooking or an experienced foodie looking for a fresh staple, this recipe is sure to become a kitchen favorite.

Give it a try and enjoy the rich, vibrant flavors of homemade raw vegan mayonnaise – your taste buds will thank you!

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