Vegan Mayo

Use your leftover cashew pulp to make this smooth, creamy Vegan Mayo! Use it on sandwiches, in spreads, dressings or as a dip!

Prep Time: 10 minutes
Chill Time: 3 hours
Servings: about 3 cups

vegan mayo

Ingredients

  • 1 ½ tbsp dijon mustard
  • ¼ cup flavorless coconut oil
  • 1 tsp sea salt
  • 1 cup aquafaba juice (from 1 15.5 oz can chickpeas)
  • 1 batch cashew pulp (from cashew milk)

Directions

  1. Let the cashew pulp from a batch of cashew milk drain for at least 5 minutes.
  2. Next place the aquafaba, coconut oil, dijon mustard, and sea salt into a high speed blender or food processor.
  3. Process on high speed for at least one minute.
  4. Next, through the lid opening, slowly stream in the cashew pulp while the blender is on high. Continue to blend for another minute or so until the mayo is smooth and creamy.
  5. Transfer the mayo to airtight jars or containers, cover with lids, and refrigerate for at least 3 hours. (It will solidify as it cools).
  6. When ready, spread and enjoy! (It should keep for at least 10 days!)

Create your starter set!

The magic of making your own milk is in the ingredients.

Get Started

Get the Starter Set

The magic of making your own milk is in the ingredients.

We source quality ingredients specifically for milking, with your health in mind.

Get started
Comments

Your Cart

Shop All Starter Set Milk Maker Ingredients Accessories Professional
Free Contiguous U.S. Shipping on all orders over $50
Subtotal
Shipping Free!
Total
Subscribe and save 10%
Deliver Every
USD