Soy-Free Vegan Mayonnaise
Made with coconut oil, coconut milk and cashews, here is a tasty alternative for those who can’t have soy in their diets.
This mayo has such a smooth texture, you wouldn’t even know there are nuts in it. When stored in the fridge it does firm up a bit, but it still has a soft spreadable texture.
In a blender combine, coconut milk, coconut oil, cashews, Dijon and salt. Process until smooth and creamy. Blend in vinegar, then drizzle in olive oil while machine is running.
Soy-Free Vegan Mayonnaise
Made with coconut oil, coconut milk and cashews, here is a tasty alternative for those who can't have soy in their diets.
Ingredients
- 3/4 cup coconut milk lite or full fat
- 1/3 cup coconut oil* melted
- 1/4 cup cashews raw or roasted
- 1/2 tsp salt
- 2 tsp GF Dijon
- 3 1/2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
Instructions
- In a blender combine, coconut milk, coconut oil, cashews, Dijon and salt. Process until smooth and creamy.
- Blend in vinegar, then drizzle in olive oil while machine is running.
- When stored in the fridge it does firm up a bit, but it still has a soft spreadable texture. Keeps for up to a week.
Notes
-You can use extra-virgin coconut oil, however it will have a stronger coconut flavor. I prefer to use refined coconut oil for this recipe, because it has a much more neutral flavor.
-Using full fat coconut milk will produce a thicker and creamier mayo.
-Makes about 2 cups
-Using full fat coconut milk will produce a thicker and creamier mayo.
-Makes about 2 cups
Tried this recipe?Let us know how it was!
If someone were allergic to coconut could you use almond milk and olive oil?
Hmmm…not sure. I don’t think the mixture would be very thick or firm up. But if you give it a try, let me know how it turns out!
How long does this recipe keep in the refrigerator?
I keep mine in the fridge for 1-2 weeks. When I make up a batch, I freeze half of it then bring it out when I need it.
Can you use sea salt instead of regular salt?
Sea salt is actually what I use for all my recipes. Its a fine grain, so it blends and melts easily in baking recipes. For recipes that I want a coarse salt, like topping a flatbread, I would use coarse grain sea salt or kosher salt.
Did you use raw cashews and soak them first?
You can use raw or roasted cashews, and you don’t need to soak them. Truly ‘raw’ cashews are harmful to eat since they contain toxins that can only be destroyed when heated. So even though they say ‘raw’, they still have been heat processed (steamed usually).