Prep time: 15 minutes
Calories 59 kcal
Ingredients for 1 cup:
1 cup raw cashews soaked overnight or in hot water for 2 hours
1/4 cup aquafaba*
1/4 cup water
1 tbsp fresh lemon juice
1 tsp agave nectar or brown rice syrup
1 tsp prepared yellow mustard
2 tsp white vinegar or rice vinegar
1/8 tsp onion powder
3/8 tsp salt (quantity may vary; see notes)
Drain the soaked cashews and add them to a blender. (I use either my Ninja or my Magic Bullet for this recipe). Pulse a few times to break the cashews into crumbles. Add the aquafaba and water and blend. Add the rest of the ingredients except for the regular salt, and blend until completely smooth.
Taste for seasoning and add salt to taste. Add more lemon to taste if desired. Store your oil-free vegan mayonnaise in an airtight container in the refrigerator; it lasts around a week or more.
*Aquafaba is the cooking liquid (NOT soaking liquid) from beans or chickpeas. The easiest way to get it is to buy a BPA-free can of white beans or garbanzos and take the liquid, minus the beans, from the can. Adjust the salt levels in this recipe depending on how salty the aquafaba is. You can also use your own homemade aquafaba from cooking beans.
VARIATIONS: Add fresh garlic and extra mustard to make more of an aioli style sauce; substitute some of the cashews with avocado for a green version (will not keep as long in the fridge)!