Homemade Creamy Vegan Mayonnaise
[Eco-Friendly Natural Cook] Easy Recipe for Delicious Vegan Mayonnaise
Let’s make a versatile vegan mayonnaise using nutritious cashews! Perfect for drizzling over vibrant salads, spreading on sandwiches, or mixing into your favorite coleslaws. We’ll explore two delightful variations: one with sweet pumpkin for a lovely color and subtle sweetness, and another with creamy avocado for rich texture. Join us in creating these healthy and delicious condiments that are as good for you as they are tasty!
Sweet Pumpkin Vegan Mayonnaise
- 110g pumpkin (cooked and soft)
- 35g cashews (soaked in warm water for at least 1 hour, then drained)
- 65g unsweetened plain soy milk
- 1 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp allulose (or agave syrup)
- 1g bamboo salt (or a pinch of sea salt)
Avocado Vegan Mayonnaise
- 110g ripe avocado (pit and skin removed)
- 35g cashews (soaked in warm water for at least 1 hour, then drained)
- 60g unsweetened plain soy milk
- 1 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp allulose (or agave syrup)
- 1g bamboo salt (or a pinch of sea salt)
Basic Vegan Mayonnaise
- 70g cashews (soaked in warm water for at least 1 hour, then drained)
- 65g unsweetened plain soy milk
- 1 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp allulose (or agave syrup)
- 1g bamboo salt (or a pinch of sea salt)
- 110g ripe avocado (pit and skin removed)
- 35g cashews (soaked in warm water for at least 1 hour, then drained)
- 60g unsweetened plain soy milk
- 1 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp allulose (or agave syrup)
- 1g bamboo salt (or a pinch of sea salt)
Basic Vegan Mayonnaise
- 70g cashews (soaked in warm water for at least 1 hour, then drained)
- 65g unsweetened plain soy milk
- 1 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp allulose (or agave syrup)
- 1g bamboo salt (or a pinch of sea salt)
Cooking Instructions
Step 1
First, carefully measure out all the ingredients for the Sweet Pumpkin Vegan Mayonnaise. Ensure your pumpkin is cooked until tender (steamed or microwaved works well) and the cashews have been soaked in warm water for at least an hour and then thoroughly drained. Proper soaking ensures a wonderfully smooth mayonnaise texture.
Step 2
Combine the cooked pumpkin, drained soaked cashews, soy milk, fresh lemon juice, allulose, and bamboo salt (or your chosen salt) into the container of a hand blender or a regular blender.
Step 3
Begin blending the ingredients until you achieve a smooth and creamy consistency. Start on a lower speed and gradually increase it. This helps prevent ingredients from splashing out of the blender jar.
Step 4
Pause the blender occasionally and use a spatula to scrape down the sides of the container, ensuring all ingredients are incorporated. Continue blending until there are absolutely no cashew pieces visible and the mayonnaise is perfectly smooth and emulsified, resembling store-bought mayonnaise in texture.
Step 5
And there you have it – your beautiful Sweet Pumpkin Vegan Mayonnaise is ready! It has such a lovely color. I enjoyed it served over baked salmon, adding a delightful creamy layer. It’s also fantastic as a salad dressing or a dipping sauce.
Step 6
I also made a version using ripe avocado for an extra creamy and rich mayonnaise. The picture shows the pumpkin mayonnaise on the left and the avocado mayonnaise on the right. The avocado version offers a wonderfully smooth texture and a slightly different, richer flavor profile. If you omit the pumpkin or avocado and only use the cashews, soy milk, lemon juice, allulose, and salt, you’ll create a classic Basic Vegan Mayonnaise. This recipe yields approximately 150g to 70g of mayonnaise per batch, depending on the variation you choose. Feel free to adjust ingredients to suit your taste!
