Vegan Mayonnaise

by Edward Daniel
Caption of Vegan Mayonnaise Flatlay. Image by Edward Daniel (c).

Vegan Mayonnaise I love because of its simplicity. I rustle up this mayonnaise to go with salads and even chips. I prefer this raw version to shop brought and it keeps in the fridge.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Vegan Mayonnaise Flatlay. Image by Edward Daniel (c).
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g cashews
  • 75ml water
  • 1tbs lemon juice
  • 2tsb olive oil
  • ½tsp salt


  1. Soak the cashews in filtered water for about an hour. Set to one side.
  2. Drain the cashews and place with 75ml water, lemon juice, oil and salt in a high-speed blender.
  3. Place the mayonnaise in sterilised jar and use as needed in the fridge. Keep for upto two weeks (though it will still continue to ferment).


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