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.

Recipe for Satay Sauce

Ever been to Malaysia or tried Satay sauce? It’s a delicious nutty sauce that’s common in several dishes. Some use it on grilled chicken skewers and it’s an important part of Gado-Gado, a famous Malaysian salad. Perfect for a summer day.

However there’s a problem. A lot of commercial sauces available in the West are full of nasties! Lots are full of salt, some have  shrimp paste in which is unsuitable for vegetarian and vegan diets and some use cheaply sourced oils as a bulking factor. Worse, most have the dreaded e621 Monosodium Glutamate (also known as MSG, Chinese Salt or Aginomoto). Many people find that consumption of this plays havoc with their appetite, with feelings of hunger and thirst often following a meal containing it. Some people have far more severe reactions and some health experts like Dr Russel Blaylock beleive MSG is responsible for major health deterioration including damage to parts of the brain.

I love the taste of Satay Sauce! It is one of my fondest memories of Malaysia and it takes me back to hot beaches when I taste it. I therefore came up with a really easy way to make your own 100% natural and 100% vegan satay sauce. Those who are raw foodists will also be pleased to know that you can make this in raw form. Whether you follow any form of diet or are simply a lover of all food, this recipe will allow you to make healthier food that’s so delicious your guests will ask for more!

Here’s what you need:

  • Half tub of Organic Peanut Butter
  • 1 tablespoon of Organic Tamari Sauce or to taste
  • Organic Fresh Ginger – a thumb sized lump
  • Organic Garlic – 2 or 3 cloves
  • 5 or 6 large Organic Dates
  • Pinch of Korma Powder

The method is quite simple. Combine all ingredients in a blender. Add hot water slowly till you reach the desired consistency. Serve over a fresh tossed salad of chopped lettuce, cucumber, sweet peppers and beansprouts and garnish with finely chopped spring onion. Alternatively use as a dip – it goes great with brocoli and carrot crudites and meat eaters will find it a far superior revision of store bought sauces. Takes under 3 minutes to make!

For the raw food version, replace the Peanut butter with a handful of pre-soaked and dried organic almonds. Blend until fine then add remaining ingredients. Enjoy with a grin – it’s laden with minerals and vitamins and you can even add a dash of White Miso if you want to increase your enzyme intake.

Peter Pure includes a similar recipe in his book Lush Salads which contains a hundred dishes from around the world remade as raw food delicacies! A tip of the hat to Pete for his basis which we’ve adapted. If you haven’t read Lush Salads yet, we recommend Peter’s Mint Fatoush, Japanese Courgette & Shitake Noodles and Sweet Onion Salad Toppers immensely. Grab a copy of Lush Salads here.