Garlic & Rosemary Cashew Mayo

vegan cashew mayo

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This is an amazing vegan cashew mayo that is very simple to make and will last in the fridge for a couple days (or longer with apple cider vinegar). It goes amazing with so many different things. Try it with burgers, wedges, nachos or even to top salads (just add a little more water to make it runny like a dressing).

6-8 servings

Prep: 2-3 mins (this excludes the time for soaking the cashews)



  • 1 cup (200g) of cashews
  • Juice of 1/2-1 lemon
  • 6 1/2 tablespoons water
  • 2 tablespoons olive oil
  • 1 or 2 crushed garlic cloves (optional)
  • 1 sprig of fresh rosemary (optional)
  • 3 pinches of both salt and pepper
  • 1/2 tablespoon of apple cider vinegar (optional extra which helps to preserve it so it lasts roughly 5 days) I prefer mine without


Firstly the cashews will blend much better when soaked, personally I like to soak mine over night but 2-4 hours is enough if you are in more of a rush. (If it’s a last minute decision you can still make this mayo without soaking the cashews just add a tiny bit more water when blending, the mayo wont come out as smooth though).

Drain the soaked cashews and then simply add all the ingredients to a blender and blend until smooth (depending on your blender/food processor it may take some stirring to help it blend to a smooth consistency).

Tip: Add it to your burger or as a dipping sauce to your wedges!

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .

vegan cashew mayo front

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