Cashew Mayonnaise

Craving a creamy, flavorful spread but want to skip the store-bought stuff? Look no further than this amazing homemade cashew mayo! Made with cashews, water, and a touch of magic (okay, spices!)


  • 1 cup Lion roasted cashews
  • 2 tablespoons lemon juice
  • 1 tbsp lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste
  1. Soak the roasted cashews in water for a minimum of 2 hours or overnight in the fridge to make them tender and easier to blend. After soaking, drain and rinse them thoroughly.
  2. Combine the soaked cashews, water, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic (if preferred) in a blender or food processor.
  3. Blend the ingredients at high speed until they turn smooth and creamy, and scrape down the sides of the blender or food processor.
  4. If the mixture is too thick, you may add a little more water, 1 tablespoon at a time, until you reach your desired consistency. Once the cashew mayo is smooth, season it with salt and pepper and blend it again to incorporate the seasoning.
  5. Transfer the cashew mayo to a jar or a tight container and refrigerate it for at least of 1 hour, so the flavours can blend together and the mayo to thicken.
  6. Your homemade cashew mayo is ready to use as a spread or a dip for sandwiches, wraps, burgers, and salads.
  • Calories: Around 80-100 kcal (depending on the fat content of the cashews)
  • Fat: Around 7-8 grams (mostly monounsaturated fats)
  • Protein: Around 2 grams
  • Carbohydrates: Around 3-4 grams (including around 1 gram of fiber)
  • Sodium: Minimal amount (depending on salt used)