Basic Raw Vegan Mayonnaise

    2 hours 10 minutes

    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.


    California, United States
    2 people made this

    Makes: 1 small bowl

    • 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 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 sea salt or more to taste

    Preparation:10min  ›  Extra time:2hours soaking  ›  Ready in:2hours10min 

    1. Put the cashews and cauliflower in the blender, and add the water until combined well.
    2. Slowly add the oil in one steady stream, and process until thick and creamy.
    3. Place the rest of the ingredients into the blender to taste, and process until smooth.
    4. 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 in order to achieve a really creamy consistency.

    See it on my blog

    The Blender Girl

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