Quick DIY vegan avocado mayo recipe made from real avocados without eggs and no dairy. This easy homemade dip is great as a healthy substitute for regular mayonnaise. Truly, this egg-free avocado mayo spread is ultra-creamy, rich in nutrients, and super flavorful.
1/2cupraw unsalted cashewssoaked in cold water overnight or in hot boiling water for 15-30 minutes (this soaking water is in addition to that shown in the ingredients section)
1-2tbsplemon juicefreshly squeezed
1/2tspblack sea salt (kala namak)or regular sea salt, add more or less to taste
1/2cup+ 3 tbsp wateradd more for a thinner consistency
First, let your cashews soak in cold water overnight or in very hot water for 15-30 minutes (this soaking water is in addition to that shown in the ingredients section). In a small high-powered blender, blend soaked, rinsed, and drained cashews with the water until smooth and creamy. Add in avocado cubes, mustard, lemon juice, and spices. Blend again until you get a silky smooth consistency. You may need to scrape down the sides of the blender to ensure that everything is blended smoothly.
In the meantime, taste and adjust the seasonings as per your taste. Serve immediately or store in a small sealable glass jar or an airtight plastic container, in the fridge for 2 days. Since it's made from fresh avocado it does brown when exposed to air that's why you don't want to keep it at room temperature if it's not necessary.If you desire to stay at the table for a longer period of time be sure to squeeze more freshly squeezed lemon juice on top to prevent browning.If browning occurs the day after simply scrape off the top.
Make sure to choose a ripe avocado for the best creamy texture. Look for a dark green avocado that's soft when you touch it but not mushy.
Don't use roasted or salted cashews because mayo will have a very nutty taste.
If you don't have a high-powered blender it's best to soak the cashews overnight or for at least 3-4 hours. Alternatively, you can soak them in hot boiling water for 15-30 minutes.
Feel free to adjust the seasonings to your taste. For a spicier mayo add a dash of ground black pepper, ground cumin, and dried dill. You can add a teaspoon of apple cider vinegar if you prefer it sourer.
If you desire your homemade mayo to stay at the table for a longer period of time be sure to squeeze more freshly squeezed lemon juice on top to prevent browning. If browning occurs the day after simply scrape off the top. Although the color may slightly change it still be delicious! The discoloration is normal because our mayo is made of natural, unprocessed ingredients. Keep in mind - that only highly processed foods can last for months. Even not refrigerated!