Homemade Cashew Mayonnaise

Simple raw vegan cashew mayonnaise recipe

Cashew Mayonnaise

Raw food recipe from The Raw Food Revolution Diet is the answer to the raw vegan dilemna - how can I live without mayonnaise?

This homemade mayonnaise recipe is very mayonnaisey, only tastier, and more spreadable.

This lucscious raw vegan mayonnaise recipe is easy to prepare using a blender, perfect in sandwiches or wraps, and you can add it to dressings, sauces & dips.

Total prep time: 10 min

16 Servings, 1 1/2 - 2 cups

Nutrition Data Per Serving, 14g: 60 calories, 42 fat cal, 3g carbs, 5g fat, 146mg sodium, 1g sugars, 0g dietary fiber, 1g protein, low Cholesterol, good source Copper and Manganese. Estimated glycemic load: 1


  • 1 cup (250 ml) raw cashews or cashew pieces, soaked for 2 hours, and drained
  • 1/4 cup (60 ml) purified water
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2 pitted soft dates (Medjools are perfect)
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) onion powder
  • 1/2 tsp (2 ml) garlic powder
  • Pinch of freshly ground white pepper
  • 2 Tbsp (30 ml) extra virgin olive oil
  • 2 Tbsp (30 ml) flaxseed oil
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  1. Combine the cashews, water, lemon juice, dates, salt, onion powder, garlic powder, and pepper in a blender and process until smooth
  2. With the blender running, add the olive oil and flaxseed oil in a steady stream until they are emulsified
  3. Savvy Veg Note: If the mixture is too thick for your blender, add more water a tsp at a time until things improve
  4. Stored in a tightly sealed glass jar in the refrigerator, Cashew Mayonnaise will keep for up to 1 week

Savvy Veg Recipe Tips:

If your mayonnaise mixture is too thick for your feeble blender, as mine was, add more water, a tsp at a time, until things ease up. Or use raw agave or coconut sugar instead.

Reduce the salt and seasonings to 1/4 tsp each, and add more at the end to taste. If your mayo seems too tart, add another date, or a tsp of raw agave syrup.

Protein Ebook

I didn't have white pepper, so I used black pepper, which isn't as sharp, and makes little black specks in the mayo. Oh well!

I used hemp oil instead of flax oil - also good for Omega 3s. If you don't have either, just use olive oil. Both hemp & flax oil are expensive, but nice to have for the Essential Fatty Acids. Buy and store them refrigerated, as they go rancid easily.

Thin with a little water or oil for a sauce or salad dressing. Mix with a raw sour cream or yogurt, fresh raw herbs or spinach, for a raw vegan vegetable dip.

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