• Cooking Time: 0
  • Servings: 2 small bowls
  • Preparation Time: 60 mins


There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.


  • 1 cup organic raw cashews soaked for 2 hours
  • 1/4 cup cold pressed extra virgin olive oil
  • 1/4 cup raw cauliflower
  • 1/2 cup filtered water
  • 3 Tbsp lemon juice or more to taste
  • 1 tsp mustard
  • 1 tsp agave nectar
  • 1 tsp apple cider vinegar
  • Tiny 1/2 pinch of Celtic sea salt or more to taste


  • Put the cashews and cauliflower in the blender, and add the water until combined well.
  • Slowly add the oil in one steady stream, and process until thick and creamy.
  • Place the rest of the ingredients into the blender to taste, and process until smooth.
  • Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
  • **Please note – you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

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