I am so excited about this recipe! I adore mayo, particularly Hellmann’s, but I’m not a huge fan of soy oil that’s likely from GMO soybeans and eggs that come from unknown sources that are probably horrible living conditions for the hens. I’m just speculating of course, but unless it specifies otherwise, that’s what I presume to be true about mass-produced American food products.
If mayo was something that I hardly ever ate then I wouldn’t care about a teaspoon of it here and there, but like I said, I <3 MAYO. It’s my favorite condiment on the planet but it’s not exactly healthy.
I’m not gonna lie. I tried to make homemade mayo with egg yolks a couple of times this week. Both attempts were total flops. Disappointing. So, I’m like, screw it! Let’s see what I can do with vegan ingredients. I did some internet snooping to see what others were putting in their mayo. I found several recipes that use tofu or soy milk and oils high in PUFAs. No bueno! I wanted to keep it soy-free and use a healthful fat. And I did! I successfully made eggless, dairy-free, gluten-free, Paleo- AND vegan-friendly mayo.
Dudes, I’m so proud of this!
Eggless Homemade Mayo
(soy-free, gluten-free, egg-free)
Ingredients:
- 1 cup raw cashew pieces (plus water for soaking)
- 2/3 cup light coconut milk, divided
- 1/2 cup water or add as needed
- 1/2 TBSP lemon juice
- 1/4 cup apple cider vinegar, divided
- 2 teaspoons xanthan or guar gum
- 2 teaspoons yellow mustard, divided
- 1/8 teaspoon mustard powder
- 1 teaspoon pink Himalayan salt or to taste
1. Remove any shells fragments from cashews, then add cashews to a bowl and cover with water; let soak for about 2-3 hours.
2. Drain cashews and rinse under water.
3. Add cashews to a new bowl with 1/3 cup light coconut milk, 1 teaspoon yellow mustard, 1 TBSP apple cider vinegar, salt to taste, and lemon juice. Mix together and let the flavors marry for about 4-6 hours.
4. Add marinated cashews to a high-speed blender like a Vita-Mix along with an additional 1/3 cup light coconut milk and 3 TBSP apple cider vinegar, plus 1/2 cup water, 2 teaspoons xanthan or guar gum, 1/8 teaspoon mustard powder, and salt to taste.
5. Blend on high for about 2 minutes or until smooth, creamy, and fluffy but not too airy.
Makes about 2-2.5 cups mayo
Refrigerate immediately
Notes: There might be some dark specks of cashew in it, don’t be alarmed by them. If mixture is too thick or too thin, add or subtract water or gums as needed. If flavor is too bland, try adjusting salt, mustard, and/or apple cider vinegar. Taste midway through blending.
Oh, and it doesn’t have ANY coconut flavor whatsoever. None. You’d never guess it was in there! The apple cider vinegar and mustard do a great job masking it.
It doesn’t taste like Hellmann’s—what does?!—but it’s VERY GOOD and does actually taste like and have the texture of mayo! Plus it’s made with far superior ingredients. I asked my mom and my cousin to try a lick, and they both agreed that it tastes like mayo. Like I said, SO EXCITED ABOUT THIS! I finally have a mayo that I feel good about eating.
I have a zillion things to do today. Baking cookies might be one of them!
#firstworldpains
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Twitter: avericooks
March 19, 2012 at 6:33 PM
anything that starts out with a cup of cashews is GOING to be good. That’s the base for me for everything from homemade horchata to kale chips to raw chocolate coconut cashew butter…they are SO versatile and THICK.
Sorry about the recipe flops…that is so frustrating and it’s the reason Ive never made mayo.
Girl, me and mayo. I used to go thru a jar of Vegenaise every week. The BIG jar. The 32 oz ones I think they are. Not the little ones. I kind of fell outta the habit about a year ago but when I first started my blog, every other post was about…mayo or vegan mayo. I love love love it…but not the sodium in prepared/commercial mayo. It’s more than than the fat b/c if a tbsp is one serving and that’s x amount of sodium, I consume that, 10 times over and sodium and me are not friends.
I just discovered how awesome cashews are! They are a great neutral base for SO MANY things. I love it! I made no-bake cookie balls with them the other night and as they whipped up in the Vita-Mix, that’s when it dawned on me that they’d make a great mayo base. And I had a raw vegan cheezecake made with them awhile back. I didn’t make it but it was incredible.
I hear ya on the sodium thing. Lots of potassium seems to help.
I love mayo a LOT also. I usually use kewpie or venegaise so I don’t feel quite so bad about it. I have also made my own with the food processor, totally failed trying to make it by hand.
Your recipe looks very interesting, I may have to give it a try if I can get the xantham.
I believe guar gum is cheaper than xanthan, but they work the same!
I’m loving the look of this. I eat paleo and have made a homemade mayo before with eggs and I liked the outcome but I’d like to try something new! I like mayo but don’t use it too often, what do you typically use it for out of curiosity?
I use it mainly as a binder for tuna or salmon or crab salad or on a sandwich or lettuce wrap or nori wrap; tartar sauce, mixed with other ingredients as a dressing base, mixed with mustard, or even as a binder for herbs and other crunchy things when baking fish. Here are some of my Paleo uses for it:
Crab, bacon, avocado wraps: http://www.j3nn.net/2011/06/10/munch-this-lunch-5-ingredient-lump-crab-meat-lettuce-cups-with-bacon-and-avocado/
Nori wraps: http://www.j3nn.net/2012/02/22/the-glory-of-nori/
What do the calories look like for this homemade mayo?
Abby
Assuming you use 8 oz cashews and it yields 32 tablespoons, it comes out to approx. 50 calories per tablespoon. Just an approximation, though. The final product might yield more or less depending on how much water and air you mix into it.
Twitter: spabettie
March 20, 2012 at 1:58 PM
very impressed! I use cashews for sauces and dips a lot, but never tried mayonnaise. I generally don’t use mayo too often, but it seems I’m using it more lately. I may have to try your recipe soon!
great job – I LOVE that feeling of ‘I made this!’
Mmmm, I love mayo! I’ve only really ate it out of a jar, never thought of making it myself. How exactly long would it last though? I guess because of the egg, it couldn’t be much longer than a week?
You have NO idea how excited I am about this recipe. Being allergic to eggs and in love with aioli is a horrible conundrum.
Glad to have discovered you – and even more excited to continue following. Thanks again for this recipe – it sounds better than all the others I’ve read (and have refused to try).
Fastpaleo shared your recipe, and then I came to the source – I love that you’re Libertarian, post a variety of recipes, and are funny to boot.
Thank you!! I hope you like the mayo. Let me know how it turns out if you try it!
I just checked out your blog — love it, also! Subscribing to your RSS and following you on Twitter/FB. So nice to meet you.
Aww! Thanks. I haven’t posted much there, big diet changes this year – and life changes. I’m really hoping to post more regularly starting this summer. We’re making the mayo on Sunday as a base for aioli – I’ll let you know how it goes!
I am really excited to try this recipe and I am sure a lot of people needs this for a new invention…Thanks for the awesome idea!
Really found this post interesting! I’ll be pinning this on pinterest!
Hi! Just new to your site and excited about the mayo! Unfortunately, I am also allergic to almonds…the base to this wonderful looking recipe
So, I got brave and soaked some sunflower seeds, which I am NOT allergic to 
I am mixing it up right now, so will let you know how the substitute worked 
Wish me luck! I sooooooo miss mayo…..
Sunflower seeds… that’s a great idea! Hope it turns out well for you, let me know!
Be careful because xanthum gum is NOT gluten free. Guar gum is but and in small quantities should be fine. In large quantities, it might be upsetting to sensitive stomachs.
Hi Jen,
Love your blog! If I was to use eggs in this recipe, could I somehow substitute them for the gum or yellow mustard?
Emma
Hi, Emma — thanks! I’m not sure about using eggs in this recipe, so I can’t say what to expect. You can omit the gums and try chia seeds if you have them; grind them and mix with water to make a paste. This should work to thicken it. I’m going to be working on more versions soon!
- Jenn
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