Recipe for Simple Eggless Mayo

Prep Instructions

  • Yield: 8 (2 tablespoon) servings
  • Prep Time: 8–10 minutes
  • Chilling Time: Several hours or overnight
  • Total Time: 3–4 hours
  • Difficulty Level: Easy

Recipe Ingredients

1/2 cup raw cashews, rinsed and well drained, 1 tablespoon tapioca flour or 1½ tablespoons arrowroot starch, 1/2 teaspoon salt, 1/2 teaspoon dry mustard (see note below), 1 Pinch of garlic powder, optional, 3/4 cup + 2 tablespoons hot water (exact measurements), 1/8 teaspoon agar powder, 1 1/2 tablespoons lemon juice, 1 1/2 teaspoons vinegar (see note below)

Cooking Instructions

Put well-drained cashews in blender and sprinkle with tapioca flour, salt, sweetener, dry mustard, and garlic powder (if desired). Measure water in a 2-cup glass measuring cup. Dissolve agar powder in water and immediately heat to boiling in the microwave (or stove-top, if you wish). Do not continue to cook; you want all the water. Quickly pour water mixture over cashews. Release blender vent and carefully blend until nuts are creamy-smooth. If you do not have a high-powered blender, just blend longer. Add lemon juice and vinegar, and blend just to mix. Pour mixture into a glass jar, cover with a paper towel, and chill in refrigerator. To avoid condensation, only cover with a paper towel until mayo has cooled completely. The true flavor will not be apparent until the mayo has chilled completely. Note: Mustard and vinegar may be replaced with 2 tablespoon of lemon juice, or to taste. All other ingredients remain the same. Proceed with recipe as directed.

Category Tags

Cholesterol-free, Diabetes-friendly, Low fat / low saturated fat, Low sodium, Peanut-free, Spreads and Sauces, Vegan, Vegetarian, Whole food, plant-based

Nutritional Data

  • Calories: 44.69
  • Fat: 3.06 grams
  • Saturated Fat: 0.5 gram
  • Cholesterol: 0 milligram
  • Sodium: 121.82 milligrams
  • Carbohydrates: 3.38 grams
  • Fiber: 0.29 gram
  • Sugars: 0.74 gram
  • Protein: 1.32 grams

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