Cashew Mayonnaise Recipe (with 3 Flavor Upgrades!)

If you’ve been searching for a creamy, healthy, and vegan alternative to traditional mayonnaise, this Cashew Mayonnaise Recipe is about to become your new favorite staple. Made with simple, wholesome ingredients, it’s rich, tangy, and just as versatile as classic mayo—only lighter and dairy-free.

Today, I’m sharing my go-to classic cashew mayonnaise, plus three irresistible upgrades: Roasted Garlic & Herb, Smoky Paprika & Chipotle, and Tangy Lemon-Dill. Whether you’re slathering it on sandwiches, tossing it into a salad, or serving it as a dip, this cashew mayo will elevate just about everything on your plate.

🥜 Ingredients for Cashew Mayonnaise

• 1 cup raw cashews – soaked for a silky-smooth texture (don’t skip this step!)

• ½ cup water

• 2 tablespoons fresh lemon juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon sea salt

• Pinch of black pepper

• 1–2 tablespoons neutral-flavored oil (avocado or light olive oil) – optional, for extra richness and emulsification

💡 Tip: Always use raw, unsalted cashews. Roasted ones will give your mayo an off flavor.

👩‍🍳 Step-by-Step Instructions

• Soak the Cashews

  • Place cashews in a bowl and cover with hot water. Let them soak for at least 30 minutes (or overnight in cold water for best results).

  • This softens the cashews, ensuring a smooth, creamy texture.

• Drain and Rinse

  • After soaking, drain the cashews and rinse them under cool water.

• Blend Everything Together

  • In a high-speed blender, combine soaked cashews, water, lemon juice, apple cider vinegar, Dijon mustard, salt, and black pepper.

• Blend Until Creamy

  • Blend on high for 1–2 minutes, scraping down the sides if needed, until the mixture is completely smooth and thick.

• Add Oil (Optional)

  • For extra creaminess, slowly drizzle in the oil while blending on low. This step helps emulsify the mayo and gives it that luxurious texture.

• Adjust Consistency

  • Too thick? Add a teaspoon of water at a time until it reaches your desired texture.

  • Too thin? Blend in a few extra soaked cashews.

• Store

  • Transfer your cashew mayonnaise into a clean, airtight container.

  • Refrigerate for 5–7 days.

🌿 Flavor Variations

One of the best things about this cashew mayonnaise recipe is how easy it is to customize. Once you’ve blended the creamy base, you can transform it into endless flavor combos. Here are three of my favorite twists:

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Roasted Garlic & Herb Cashew Mayo

A savory, aromatic upgrade that pairs beautifully with roasted vegetables, grain bowls, wraps, or as a dip for sweet potato fries.

What to Add:

• 3–4 cloves roasted garlic (roast unpeeled at 400°F/200°C for 15–20 minutes, until soft, then squeeze out)

• 2 tablespoons finely chopped fresh herbs (chives, parsley, dill, or a mix)

How to Make It:

• Blend the base recipe with the roasted garlic cloves.

• Stir in the fresh herbs after blending to keep the color fresh and vibrant.

• Taste and adjust with extra salt and pepper if needed.

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Smoky Paprika & Chipotle Cashew Mayo

Bold, spicy, and smoky—perfect for burgers, tacos, roasted corn, or as a dip for crunchy veggies.

What to Add:

• 1 teaspoon smoked paprika

• ½–1 teaspoon chipotle powder (depending on spice preference)

• Optional: ½ teaspoon maple syrup or a pinch of cayenne for extra kick

How to Make It:

• Add the smoked paprika and chipotle powder to the blender along with the base ingredients.

• Blend until smooth and creamy.

• Taste and adjust seasoning, adding more chipotle if you love it extra spicy.

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Tangy Lemon-Dill Cashew Mayo

Light, refreshing, and zesty—this variation is perfect for potato salad, vegan “fish” tacos (think chickpeas or jackfruit), or drizzling over a grain bowl.

What to Add:

• Increase lemon juice to 3 tablespoons (for extra tang)

• 2–3 tablespoons finely chopped fresh dill

• Optional: ½ teaspoon maple syrup to balance the acidity

How to Make It:

• Blend the base recipe with the extra lemon juice.

• Stir in the fresh dill after blending.

• For a pourable salad dressing, add 1 tablespoon water at a time until it reaches the consistency you like.

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✨ Pro Tip: These are just starting points! Try experimenting with curry powder, sun-dried tomatoes, or fresh basil for even more flavor combinations.

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💡 Expert Tips & Tricks

Want to make your cashew mayonnaise turn out perfectly every time? Here are some pro tips:

• Soak your cashews well – The longer you soak, the creamier your mayo will be. At least 30 minutes in hot water works, but overnight in cold water gives the best silky texture.

• Use a high-speed blender – A powerful blender makes all the difference for achieving that smooth, store-bought consistency. If yours isn’t very strong, soak cashews overnight for easier blending.

• Adjust the thickness – For sandwich-style mayo, keep it thick. For salad dressings or drizzling, just add water 1 teaspoon at a time until it’s pourable.

• Don’t over-blend herbs – If you’re making flavored variations like Lemon-Dill or Garlic & Herb, stir the herbs in after blending. This keeps the color fresh and prevents the mayo from turning greenish or dull.

• Taste and tweak – Everyone’s palate is different. Add more lemon juice for tang, more Dijon for sharpness, or a touch of maple syrup to mellow acidity.

• Store it right – Keep your cashew mayo in a clean, airtight glass jar in the refrigerator. It will stay fresh for 5–7 days.

🍴 How to Use Cashew Mayonnaise

• Spread it – Slather on sandwiches, wraps, or veggie burgers for a healthier mayo swap.

• Dip it – Serve alongside fries (especially Guilt-Free Air Fryer French Fries!), roasted veggies, or fresh crudités.

• Dress it – Thin it out with a little water and use as a creamy salad dressing, drizzle for grain bowls, or topping for Vegan buddha bowls.

• Toss it – Mix into Pasta Salad, potato salad, or coleslaw for a dairy-free, egg-free twist on the classics.

• As a condiment – Pair it with grilled corn, tacos, baked potatoes, or even as a dip for pizza crusts.

✨ Pro tip: Make a double batch—once you taste it, you’ll want to put cashew mayo on everything!

❓ FAQ

Q1. How long does cashew mayonnaise last?
Stored in an airtight container in the refrigerator, cashew mayo will keep for 5–7 days. Always use a clean spoon when scooping to help it stay fresh.

Q2. Can I freeze cashew mayo?
Yes, but the texture may change slightly. Freeze in small portions (like an ice cube tray or silicone mold). Thaw overnight in the fridge, then re-blend with a splash of water or lemon juice to restore creaminess.

Q3. Do I have to use oil?
Nope! The oil is optional. The cashews themselves are naturally creamy, so you can skip the oil for a lighter, whole-food plant-based version. Adding oil just makes it a little richer and closer in texture to traditional mayo.

Q4. Can I use roasted cashews instead of raw?
It’s best to stick with raw cashews. Roasted cashews will alter the flavor and can make the mayo taste too nutty or overpowering.

Q5. My cashew mayo isn’t smooth—what went wrong?
This usually happens if the cashews weren’t soaked long enough or if your blender isn’t strong enough. Make sure to soak the cashews (preferably overnight) and blend on high speed until completely smooth.

Q6. Can I customize the flavors?
Absolutely! Start with the classic base recipe, then try variations like Roasted Garlic & Herb, Smoky Chipotle & Paprika, or Tangy Lemon-Dill. You can also experiment with curry powder, basil, or sun-dried tomatoes for your own twist.

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