A simple plant-based mayo recipe ready in five minutes, using only seven ingredients. It tastes fabulous and mimics "real" mayonnaise in an amazing way. Remember to pre-soak your cashews. You can do so overnight, or in the morning before a day’s work. Aim for 8-12 hours soaking. Soaked and blended cashews are the component that gives this vegan mayo its rich, creamy texture. Additionally, cashews are an amazing source of healthy fats. Aquafaba is just the liquid in a can of chickpeas. You can use this plant-based mayo in the same ways you would use regular mayo. Enjoy it in salads, sandwiches, wraps, and dips.
Ingredients
½ cup aquafaba, could be more or less, depending on what is left from a can of chickpeas
¾ cup cashews, soaked overnight
1 lemon, juiced (about 2 Tablespoons)
1 teaspoon maple syrup
1 Tablespoon apple cider vinegar
1 teaspoon mustard (I used Dijon mustard.)
1 teaspoon salt
Instructions
In a high speed blender, combine all ingredients until smooth.
Add warm water 1 tablespoon at a time as needed to blend.
Transfer to the fridge and allow to thicken for at least 2 hours.
Store in the fridge for up to one week.
(1 of 12 Servings) Calories: 49.3; Carbohydrates: 3.7g; Protein: 1.6g; Fat: 3.6g; Saturated Fat: 0.6g; Polyunsaturated Fat: 0.6g; Monounsaturated; Fat: 1.9g; Sodium: 199.6 mg; Potassium: 68.5 mg; Fiber: 0.5g; Sugar: 1.1g; Vitamin A: 2.3IU; Vitamin C: 4.8 mg; Calcium: 6.4 mg; Iron: 0.6mgs; 0 cholesterol
Notes:
• Use this vegan mayo substitute just as you would use regular mayonnaise. It’s great in a potato salad, chickpea “tuna” sandwich, or as a base for a dip.
• Taste and adjust the seasonings as you see fit. For instance, you could always add extra lemon juice for acidity, extra salt, or some nutritional yeast for a deeper flavor profile.
• Speaking of additions, this is an excellent base recipe for flavored mayo variations. You can add herbs, spices, garlic, or sriracha to make your favorite type of mayo!
• As you blend the ingredients together, you can add a little bit of warm water, no more than one tablespoon at a time, to help this healthy vegan mayonnaise come together. (I didn't need to do this.)
• Use this vegan mayo substitute just as you would use regular mayonnaise. It’s great in a potato salad, chickpea “tuna” sandwich, or as a base for a dip.
• Taste and adjust the seasonings as you see fit. For instance, you could always add extra lemon juice for acidity, extra salt, or some nutritional yeast for a deeper flavor profile.
• Speaking of additions, this is an excellent base recipe for flavored mayo variations. You can add herbs, spices, garlic, or sriracha to make your favorite type of mayo!
• As you blend the ingredients together, you can add a little bit of warm water, no more than one tablespoon at a time, to help this healthy vegan mayonnaise come together. (I didn't need to do this.)
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