Healthy Vegan Mayonnaise
If you want to control what goes into your body, it is important to learn how to make basic plant-based substitutions, such as this healthy vegan mayonnaise! With only a few whole-food ingredients, enjoy the best cashew mayo you’ve ever had.
When I started my transition to veganism, the shopping experience looked very different from now. There weren’t many substitutes available at the mainstream stores. And the ones you could find were typically very expensive!
Gradually, vegan products became more commonplace and therefore, more affordable. However, with the growing cost of living crisis, it appears we have come full circle.
This healthy vegan mayonnaise recipe is a great alternative to the costly plant-based mayo you’ll find at the store. Plus, it’s made with only a handful of whole-food ingredients, one of which would otherwise go to waste.
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Why You’ll Love This Recipe
- Technically, this healthy vegan mayonnaise recipe falls under the umbrella of Scrappy Cooking. Why? Because we are using aquafaba – the leftover liquid from a can of chickpeas.
- 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.
- You only need SEVEN INGREDIENTS for this recipe. It’s amazing how much flavor you can create with a few simple components.
- If you missed mayo since turning plant-based, this recipe is a great substitute you can make in five minutes. All you need is a quality high-speed blender.
- You can use this plant-based mayo in the same ways you would use regular mayo. Enjoy it in salads, sandwiches, wraps, and dips.
Back to Basics: What is Mayo?
Mayonnaise is a thick, creamy condiment that is typically used in sandwiches, salads, and as a base for various sauces. It is made by emulsifying oil, egg yolks, and vinegar or lemon juice. The basic process involves slowly adding oil to while whisking or blending to create a stable emulsion.
The exact origin of mayonnaise is a subject of debate, and there are various theories about its invention. One popular theory attributes its creation to the city of Mahón (or Port Mahon) in Menorca, Spain, during the 18th century.
The sauce allegedly gained popularity when the French chef of the Duke de Richelieu brought the recipe back to France after the Duke’s victory in capturing Mahón. The French then adapted and popularized the sauce.
As for vegan alternatives to traditional mayonnaise, there are several plant-based options available:
- Vegan Mayonnaise. Many commercial brands produce vegan mayonnaise made from plant-based ingredients like soy, pea protein, or other alternatives. These products aim to replicate the texture and flavor of traditional mayonnaise without using eggs.
- Cashew Cream. Blended cashews can create a creamy texture, and when seasoned appropriately, they can be used as a vegan alternative to mayonnaise.
- Soy-Based Mayo. Some vegan mayonnaise options use soy protein as a base, providing a similar consistency to traditional mayonnaise.
- Whipped Aquafaba. Aquafaba, the liquid from a can of chickpeas, can be whipped into a foam similar to egg whites and used as an egg substitute in homemade vegan mayonnaise.
This healthy vegan mayonnaise is a combination of aquafaba and cashew. It creates the perfect fusion for the creamy, thick texture.
Kitchenware and Equipment
In order to ensure that the texture of your homemade mayo is smooth, you need to do two things. You’ll have to soak the cashews overnight to soften them. You will also need to use a good blender.
Personally, I am partial to Ninja product range, including their blender and food processor set. Ideally, you want a quality high-speed blender to avoid a “chunky” texture.
How to Make This Recipe
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.
Then, drain the remaining liquid and add the cashews into a high-speed blender. Pour in aquafaba, maple syrup, lemon juice, and apple cider vinegar. Add mustard and salt, then blitz together until smooth.
To help this healthy vegan mayonnaise thicken up, allow it to refrigerate for at least two hours. It stores up to a week!
Hack It!
- 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.
Other Recipes You’ll Love
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The Recipe: Healthy Vegan Mayonnaise
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
- 1 tsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp mustard, I used dijon
- 1 tsp salt
Equipment
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.