Homemade Mayonnaise  Oil-free



  • 1/2 cup cashews
  • 1/2 cup water
  • 14-ounce tofu brick, medium or firm (extra firm tofu is not recommended)
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons mustard
  • 1 teaspoon sweetener of choice
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum or agar powder (binding and thickening agent)


1. Puree 1/2 cup cashews and 1/2 cup water in a blender.
2. Add tofu, vinegar, mustard, sweetener and salt until smooth.
3. Add the binding agent and pulse for a few seconds.

Mayo will continue to thicken in the refrigerator.  Store in the refrigerator for up to 3 weeks.

Special Note:

This recipe is from the Homemade Vegan Pantry Cookbook by Miyoko Schinner.  I have altered it slightly.  I think you will love her recipes and her specialty vegan dairy products at the grocery store too.