Basil Cashew Mayonnaise

This homemade vegan mayonnaise is fresh, creamy, soy-free and so easy to make. The addition of basil makes every bite taste like a mouthful of summer….
It tastes incredible and it behaves just like a real mayonnaise. It’s great on sandwiches, perfect on homemade pasta and potato salads, it’s great for dips and all the rest. And if you feel creative you can swap the bunch of basil and shallot with other flavours: garlic, curry, smoked paprika, dill, mustard, sun-dried tomatoes, and the list can go on and on and on…it’s up to you! Have fun! image

3/4 cup cashew
1/2 cup water
1/2 shallot thinly minced
1 bunch of fresh basil
Juice 1 lime (or lemon)
salt to taste
1&1/2 cup of olive oil (or any other vegetable oil you like)


Place cashew, water, lemon, basil, salt and shallot in a blender and whizz until smooth. With the blender running pour in the oil, very slowly as for a “normal” mayo (a steady but thin flow). In 3/4 minutes your cashew mayo will have a creamy consistency and if you think it’s not as thick as a real mayonnaise, just put it in the fridge and in a couple of hours it’ll look like the one from the supermarket!
ps: You can store it in the fridge up to 1 month!!



26 thoughts on “Basil Cashew Mayonnaise

    • Hello Send Sunshine, I don’t think almonds or other nuts would give the same results. If you don’t like cashew you can do a tofu mayonnaise or a simple almond/soy milk one. 1 cup of oil 1/2 cup vegetable milk + 1 tbsp lemon juice and salt. Combine lemon and dairy free milk in a blender, whizz and slowly add the oil. You can add a tbsp of mustard as well. 🙂

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