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Vegan Mayonnaise - thick, creamy and rich using supremely versatile cashew nuts with hints of garlic and mustard - absolutely sublime and dangerously addictive! Recipe on thecookandhim.com

Vegan Mayonnaise

Prep: 15 mins | Cook: 0 mins | Total: 15 mins | Quantity: 300ml (approx.)

Ingredients

  • 1 cup cashew nuts
  • 1/2 cup aquafaba (see note)
  • 1 tblsp lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic – peeled
  • 1 large pinch coconut sugar
  • 1 tsp salt
  • 1 + 1/4 cup olive oil (or preferred oil)
  • A food processor or blender

Instructions

  1. Start by soaking the cashew nuts - place in a heatproof bowl or dish and add enough boiling water to cover them completely.  Leave for at least 1 hour or overnight
  2. Drain the cashews (discard the water) and put into your food processor or blender - I've tried both and the blender gets a slightly smoother finished mayonnaise
  3. Add the aquafaba, lemon juice, vinegar, mustard, garlic, sugar and salt and whizz until very well blended and smooth, scraping down the sides with a rubber spatula as necessary
  4. Pour in the oil and whizz until well incorporated
  5. That's it!  Other than slathering on everything and when not, store in a sealed container in the fridge ?

Notes

  • Aquafaba is the water from a can of cooked chickpeas - 1/2 a cup is pretty much all the liquid from a 400g can
  • Don't worry if your finished mayo seems quite 'loose' - it thickens up on chilling

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-mayonnaise/