DIY: An Egg Free Cashew Mayo Recipe You’ll Love

Cashew Mayo

Start Spreading the Mayo! I am such a fan of cashews, not only because they serve up a good helping of essential fatty acids, fibre and protein but also because they are super versatile. I love adding them to smoothies, salads and stir-frys. One of my favourite ways to use this powerhouse nut is to make mayonnaise – instead of buying store-bought, preservative filled mayonnaise I prefer to make my own.

So go ahead, and spread some of my Make-It-Yourself Mayo on your next sandwich, wrap or veggie burger. It will add that creamy texture and mayo flavour you love but without all those preservatives. Oh Yeah!


  • 1 cup (250 mL) cashews
  • 1 tbsp (15 mL) lemon juice
  • ¼ cup (60 mL) flax oil, hemp oil or extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) prepared mustard
  • ¼ cup (60mL) water


  1. Soak the cashews in 2 cups of water for 1 hour. After they have soaked, drain and rinse the cashews, discarding the water.
  2. Place all the ingredients into a food processor and blend. Add more water as needed until the mixture reaches your desired consistency.
  3. Store this mayo in an airtight glass container in the refrigerator and consume within 3 days.

Power of Food Tip: Try this mayo as a veggie dip.

Adam Hart

Author at Power of Food
Adam Hart is the bestselling author of The Power of Food which shares the secrets of achieving optimal health through living, plant-based foods. Highly sought after speaker and champion of intention-based living, Adam shares how to awaken an abundance of energy and vitality without giving up your favourite foods. Visit him online to take his newest "7 Day Gluten-Free Challenge."