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A glass container with Oil Free vegan Mayo and salad at the background

Oil Free Vegan Mayo

Thick, rich and creamy Oil Free Vegan Mayo is made with only
7 ingredients and in 7 minutes from start to finish! It’s ultra-delicious and versatile
enough to be used as a spread or as a salad dressing.
Course Dip, Side Dish
Cuisine American
Keyword vegan mayo, vegan mayo recipe, vegan mayo recipe no oil, vegan mayonnaise
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 10
Calories 66kcal
Author Gunjan


  • 1 cup raw cashew nuts (halved/whole)
  • 2 tbsp nutritional yeast
  • 1/8 tsp mustard powder
  • 1 tsp dried garlic
  • 1/2 cup unsweetened coconut milk (tetra pack)
  • 2 tbsp lemon juice
  • 1/2 tsp salt


  • Boil water on the stove top or in a kettle and
    soak cashew nuts in the hot water for 5 minutes. Drain and put the nuts in the blender.
  • Now add nutritional yeast, garlic, mustard
    powder and coconut milk to the blender along with drained cashew nuts. Blend it smooth until creamy.
  • Spoon out the mayo from the blender to a serving
    bowl and stir in lemon juice and salt.
  • Serve with your favorite veggies or enjoy it as
    a sandwich spread on your toast.


  • For a salad dressing consistency – blend it with ¾ cup coconut milk instead of ½ cup. Adjust the salt as per taste.
  • Refrigerate in an air tight glass container for about 2 weeks.
  • I have provided step wise images in the post above for convenience.


Calories: 66kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 3g | Sodium: 118mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg