Milky White Vegan Mayonnaise

by Shobha Hegde

Ultra creamy, Plant-based, Vegan, Oil-free, Gluten-free. No preservatives, Homemade

Traditional Mayonnaise is prepared using egg yolk, for the protein helps oil firm up with a little acidity like vinegar or lemon juice and salt added to brighten the flavour. Mayo has other vegetarian alternatives too. Cashew contains protein to set the right thickness in Mayo. A plant-based which is ultra creamy and tasty.Easy, simple, and healthy.  

Home made peanut butterThis creamy texture mayonnaise goes along as a dip with crackers, french fries, salads, Sandwiches, etc. Perfect munching companion. Mayo is either plain or combined with herbs or other spicy ingredients to add flavour.

I am also sharing more variations of mayo in the future. Do not forget to Subscribe 😉 

Packaged or processed food is so convenient that we often end buying it rather than preparing it at home. Cooking is a tedious task for few. A hectic day of work and back to the kitchen after work is like a daunting task. 

I personally chose to go vegan because I educated myself on factory farming and cruelty to animals, and I suddenly realized that what was on my plate were living things, with feelings. And I just couldn’t disconnect myself from it any longer

Ellen DeGeneres

A common notion and thought that preparing condiments is time-consuming at home. The reality is vice versa or just opposite. Homemade is more effortless and quick to make. Ready in five minutes. It is healthier, natural, cost-effective, and tastier. Store-bought Mayo is expensive, contains refined sugar, unhealthy fats, milk, a lot of preservatives, a lot of oil, and no flavour. If you are lactose intolerant, you can still enjoy the taste of mayonnaise.  

I enjoyed all foods in my pre-vegan days and never dreamt I would ever get to eat them,-fast-and-easy-bread


  • In case you wish to add oil use organic cold-pressed oil. Light-coloured olive oil.
  • Measurement is essential. Variations in the ingredients may cause Mayo to be thin and runny.
  • The Mayo will firm up (thick) once refrigerated for a few hours.
  • Mayo is homemade and no preservatives you can keep about a week in the refrigerator. Store in an airtight container.
  • Do not cross-contaminate it with a dirty knife. It stays a little longer.

Milky White Vegan Mayonnaise

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 20-25 soaked cashews( 10 minutes)
  • 3 cloves of garlic(optional)
  • ½ lemon juice
  • ⅓ tsp Himalayan Rock Salt
  • ¼ tsp black pepper powder
  • 1 tbsp Apple cider vinegar ( ACV with mother) organic
  • ¼  cup of water 


  1. Drain the soaked cashews and discard the water.
  2. Add to the small mixie jar or blender
  3. Add garlic, lemon, ACV, Black pepper powder, and water 
  4. Blend on high to  smooth and creamy 
  5. Scrap all the sides down once or twice as required.
  6. If you don’t require your mayonnaise to be too watery. 
  7. Reduce 1 -2 tsp of water and grind for 30sec.
  8. Eggless and oil-free mayonnaise ready.
  9. Store in an airtight glass container

Make a change in your lifestyle for a better tomorrow.

Bon Appétit!



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