How to Make Artisan Vegan Mayonnaise

It’s a good idea to at least reduce the amount of animal products we consume. They contribute towards a shockingly high number of degenerative illnesses, support an industry that is a leading cause of global warming and environmental destruction, bring about the death of other sentient beings and ultimately aren’t necessary. Why? Because there’s far more nutrition in a vegan lifestyle, without the high cholesterol, and if you know what you’re doing you can have foods that will have you licking your plate for more!

In this light we present to you an easy way to make your own artisan mayo at home with no animal products involved. It’s high in good fats and minerals, low in bad fats and makes a delicious alternative to the egg version whether you’re a full blown vegan raw foodist, on a detox diet that means you’ll need to be dairy free, or just someone looking to take a small step to a healthier you.

Here’s what you need:

  • 2 handfuls of cashew nuts
  • a tablespoon of flax oil
  • a tablespoon of freshly squeezed lemon juice or agave syrup
  • a teaspoon of Dijon mustard

Optional extras:

  • a clove of garlic
  • pinch of black pepper
  • pinch of himalayan rock salt, powered kelp or celery


  1. Place the cashew nuts in a food processor and let the S blade cut them to tiny pieces
  2. Add the garlic if using it and let the S blade at it some more until it’s all finer
  3. Add all the remaining ingredients and use the S blade to combine
  4. Blend in about half a cup of water in small amounts at a time to bring the mix to the right consistency. Use your spatula to clear the sides of the food processor so that everything gets thoroughly mixed in. If you prefer a thicker mayonnaise, use less water. If you’re making a dish that’s better to suited to a greater volume like coleslaw, use a little more.

Some dishes require a thicker sauce that can stand more on it’s own rather than be used as a spread over a salad. If that’s the case, peel a quarter to half a small courgette and remove the seeds from the centre so you have only the flesh. Add this to the food processor and blend it in to give the fluffiness you’d look for if you want a mayo you can dip in.

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