Plant Based Mayo recipes
This recipe creates a creamy, whole-food plant-based alternative to traditional mayonnaise using soaked cashews, tahini, soy milk, and seasonings. It's quick to prepare and perfect for sandwiches, dressings, or dips.
Equipment
- 1 High-speed blender or food processor Essential for achieving a smooth consistency.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
- 1 Small Bowl For soaking cashews.
- 1 Fine-mesh Sieve For draining cashews.
Ingredients
Main
- 1/4 cup cashews soaked in water for at least 10 minutes (30g)
- 1/4 cup tahini 55g
- 1/2 cup unsweetened soy milk 120ml
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1 tablespoon Coconut Aminos
Instructions
- Soak cashews in water for at least 10 minutes, or longer for a creamier result.
- Drain the soaked cashews thoroughly using a fine-mesh sieve.
- Add the drained cashews, tahini, unsweetened soy milk, onion powder, garlic powder, salt, apple cider vinegar, yellow mustard, and Coconut Aminos to a high-speed blender or food processor.
- Blend the ingredients on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Taste the mayonnaise and adjust seasonings such as salt, apple cider vinegar, or mustard to your preference.
- If the mixture is too thick, add an additional teaspoon or two of soy milk and blend again until desired consistency is reached.
- Transfer the finished plant-based mayonnaise to an airtight container.
- Refrigerate for at least 30 minutes before serving to allow it to thicken further and flavors to meld.
Notes
Soaking cashews for longer than 10 minutes, up to several hours, can help achieve a creamier texture, especially if you don't have a high-speed blender. Ensure you drain the cashews well before blending. Adjust consistency by adding a tiny splash more soy milk if needed, but be careful not to make it too thin. Taste and adjust salt, acid (apple cider vinegar), and mustard to your preference. Coconut Aminos add a subtle depth but can be omitted or replaced with a tiny pinch of sugar if unavailable. Store in an airtight container in the refrigerator for up to 5-7 days.