Know About Eggless Mayonnaise: A Creamy Plant-Based Spread for 2026
Few condiments are as loved as mayonnaise, and few are as hard to replace. Traditional versions depend on egg yolks to bind oil and vinegar into something thick and silky. But if you avoid eggs because of allergies, diet, or personal choice, there is a simple answer sitting in your kitchen cupboard: cashews.
Why Cashews Work So Well
Cashews have a mild flavor, a soft texture, and plenty of natural fat. Once soaked, they blend into a smooth cream that mimics dairy and egg-based sauces surprisingly well. Attempts with soy, almond, or regular milk tend to disappoint. The oil separates in the fridge, and the mixture sometimes refuses to thicken at all. Cashews avoid both problems.
There is a practical bonus too. Vegan mayo can be hard to find in some shops, and it is often pricey. Cashews, oil, and vinegar are easy to buy and cost far less.
What You Need
The ingredient list is short:
- 1 cup raw, unsalted cashews (about 125 g), soaked in warm water for 30 minutes
- 1 teaspoon Dijon mustard (or ground mustard)
- ½ teaspoon raw sugar
- ½ teaspoon salt
- A pinch of turmeric for a creamy yellow tint
- 6 black peppercorns
- 1 tablespoon apple cider vinegar or lemon juice
- 2 tablespoons neutral oil, such as sunflower or canola
- 7 to 8 tablespoons water
How to Make It
Rinse the cashews, then soak them for half an hour and drain well. Put them in a blender with the mustard, sugar, salt, turmeric, pepper, vinegar, and oil. Start blending on low and, with the motor running, pour in the water a little at a time. Raise the speed until the mixture turns smooth, light, and fluffy. Transfer it to a clean jar, seal it, and chill.
Pick an oil with no strong flavor. Olive, sesame, peanut, and coconut oils will all leave their own taste in the mayo.
Fixing Common Problems
Runny mayo usually means too much water went in. Soak another spoonful or two of cashews, drain them thoroughly, and blend them in. If it ends up too thick, drizzle in a little oil with the blender running.
Need it right away? Use only 4 to 5 tablespoons of water, but use the whole batch promptly, since it firms up in the fridge. With the full amount of water, give it a few hours to set.
A Sweeter Japanese-Style Version
For something tangier and sweeter, raise the sugar to 1 tablespoon, the mustard to 2 teaspoons, and the vinegar to 2 tablespoons. The method stays exactly the same.
Ways to Use It
This mayo works anywhere the regular kind does. Spread it on sandwiches, wraps, and burgers, or stir it into coleslaw, potato salad, and pasta salad. It also makes a good dip for momos, fries, and potato wedges.
Storing It
Keep it in an airtight container in the refrigerator, where it lasts about a month. You can freeze it for up to three months. Seal it well, because it absorbs odors easily, and cut onions or garlic nearby can leave an unwanted aftertaste.
Final Thoughts
Homemade eggless mayonnaise is quick, affordable, and flexible. With a blender and a handful of cashews, you can make a jar that rivals anything from the shop. Give it a try this year, and you may never go back to buying it.
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