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)
- 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
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