Name: Recipe for Simple Eggless Mayo
Prep time: 8–10 minutes
Cook time: Several hours or overnight
Total time: 3–4 hours
Yield: 8 (2 tablespoon) servings
Cuisine: Salsas, Sauces, Spreads & Seasonings
Ingredients: 1/2 raw cashews, rinsed and well drained; 1 tapioca flour or 1½ tablespoons arrowroot starch; 1/2 salt; 1/2 dry mustard (see note below); 1 Pinch of garlic powder, optional; 3/4 + 2 tablespoons hot water (exact measurements); 1/8 agar powder; 1 1/2 lemon juice; 1 1/2 vinegar (see note below)

a small bowl filled with homemade mayonaise, surrounded by lettuce, lemons and crackers.

Salsas, Sauces, Spreads & Seasonings Genuine Flavor

You will find this easily made, oil-free mayonnaise to have a genuine flavor and first-rate texture for sandwiches, macaroni or potato salads, and dips. The simple step of boiling the water is the key to activating the thickening of the cashews and starches. As you can see, it comes together quickly but needs a little time to chill before the flavors are at their best.

Simple Eggless Mayo

Recipe courtesy of

AdventHealth Press

Prep Instructions

Yield: 8 (2 tablespoon) servings
Prep Time: 8–10 minutes
Chilling Time: Several hours or overnight
Total Time: 3–4 hours
Difficulty Level: Easy

Recipe Ingredients

1/2 cup raw cashews, rinsed and well drained
1 tablespoon tapioca flour or 1½ tablespoons arrowroot starch
1/2 teaspoon salt
1/2 teaspoon dry mustard (see note below)
1 Pinch of garlic powder, optional
3/4 cup + 2 tablespoons hot water (exact measurements)
1/8 teaspoon agar powder
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vinegar (see note below)

Put well-drained cashews in blender and sprinkle with tapioca flour, salt, sweetener, dry mustard, and garlic powder (if desired).
Measure water in a 2-cup glass measuring cup. Dissolve agar powder in water and immediately heat to boiling in the microwave (or stove-top, if you wish). Do not continue to cook; you want all the water.
Quickly pour water mixture over cashews.
Release blender vent and carefully blend until nuts are creamy-smooth. If you do not have a high-powered blender, just blend longer.
Add lemon juice and vinegar, and blend just to mix.
Pour mixture into a glass jar, cover with a paper towel, and chill in refrigerator. To avoid condensation, only cover with a paper towel until mayo has cooled completely. The true flavor will not be apparent until the mayo has chilled completely.
Note: Mustard and vinegar may be replaced with 2 tablespoon of lemon juice, or to taste. All other ingredients remain the same. Proceed with recipe as directed.