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Home-Crafted Mayonnaise

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Home-Crafted Mayonnaise

raw, gluten free, dairy free, and vegan Mayonnaise presented in a squeeze bottle

~ raw, vegan, gluten-free ~

Mayonnaise, often abbreviated as mayo, is a thick, creamy sauce often used as a condiment.  And a wonderful condiment it is to have on hand!  When kept in an airtight container, it should last up to two weeks.  I like to think of this recipe as a base recipe.  Use as intended, like a mayo, but throughout the week when you want to add a little pizzazz to a dish, add some spices and/or herbs to this and create a whole new taste.

Commercially processed mayo is made from water, eggs, oil and lemon juice.   This recipe is vegan and goes together really quick, outside of having to soak the cashews.  Soaking the cashews is key to this recipe.  Once soaked, they soften and give the perfect cream base when blended.   I use this as a spread on pieces of bread, wraps, and crackers.  But then also giving it new life by turning it into a dip for veggies.

Selecting the best quality of ingredients is always my number one priority.  Using a poor quality can really cause a recipe to unravel. “The quality of olive oil production—especially the stage of pressing—really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings.” (source)

But olive oil is not only highly-prized for its health benefits, but also for its wonderful flavor.  I use cold-pressed olive oils in our recipes. Cold-pressing, a chemical-free process using only pressure, produces a higher quality of olive oil which is naturally lower in acidity.

Olive oil has three primary tastes: bitterness, pungency (or pepperiness), and fruitiness. Fruitiness can vary from nutty to grassy.  The intensity of those three flavors can be quite mild or very strong,  depending on how it was processed, and the quality.  Be sure to store your olive oil in a dark and cool spot.  Don’t keep it on the windowsill or in a warm place; this could cause it to become rancid.  So, with saying that, it is a good habit to taste the olive oil before every use.

a tin cup filled with raw, gluten free, dairy free, and vegan MayonnaiseIngredients: 


  1. After soaking the cashews, discard the soak water and place in a high-powered blender.
  2. Add the water, lemon juice, dates, salt, onion powder and garlic powder.  Blend until creamy smooth.
    • You shouldn’t detect any grit in the mayo.  If you do, keep blending till it is creamy smooth when you run it between your thumb and finger.; this can take 1-3 minutes, depending on the machine.
    • Puree all ingredients, except oil, in a food processor or blender and blend until smooth.
  3. While continuing to blend and a vortex is created in the mixture, add oil in a steady stream, until emulsified.
  4. Store in a tightly sealed container the fridge for up to 2 weeks.

32 thoughts on “Home-Crafted Mayonnaise

  1. Annie says:

    You’re amazing! I am having the family over and wanted to make some summer salads. Was bemoaning the use of mayo in everything. In comes your daily recipe and voila! guilt free pleasure!

  2. Lizzi says:

    YUM, this looks amazing and I can’t wait to try it!!!!

  3. kate says:

    This is a great little recipe. It inspired me to try something different…I used soaked, peeled almonds in place of cashews.. and 2 dates was fine…maybe a bit more lemon, but only about a slice more squeezed is all, and the bit more was a meyer lemon. all else was the same. turned out VERY good. I find that I would rather not use cashews if I can help it, and the almonds worked really well…enjoy, kate

  4. Nitty says:

    Jack Pot again. This had excellent flavor. I conducted a blind taste test on my husband using this and regular mayonnaise. He picked yours. I then made tuna salad. We could not taste the difference. It seemed to have thickened a bit while stored. Should I add water or oil to thin it out for sandwiches. Thanks in advance.

    • amie-sue says:

      That is so wonderful to hear Nitty. :) I love that you did a blind taste test. hehe Yes, you can always add a little liquid to it to thin it out. I would use water. Have a happy day, amie sue

  5. Brooke Freeman says:

    You know those recipes you see and you just have to jump up and make them straight away? Well, your mayo was one of those! It is deliciously smooth, creamy and tasty to boot. Thank you for taking the time to develop such wonderful recipes that we can all go off and make for our families who then think we are culinary geniuses! (don’t worry, I always credit you as the true genius!!)

    • amie-sue says:

      Hello Brooke,

      I know just what you mean! I am thrilled that you have been enjoying this recipe. It is a wonderful staple to have in the fridge. Each day you can always dress it up with new spices and fresh minced onion, garlic, herbs, etc to have compliment what ever you are eating. Love recipes like that! Have a great day and thank you so much for sharing. amie sue

  6. rhonda says:

    Hi Amiesue, cant this be accomplished without the olive oil? I am trying to eliminate all oils from my diet.

    • amie-sue says:

      Good evening Rhonda,

      It is good to hear from you again, :) I hope you are doing well. I am going to say yes to your question but it will change the texture a bit… blend the base up without the oil and see how it tastes to you. You might need to add a little extra water but you will be able to tell based on how thick you want it. The oil is there for nutrients, texture and a hint of flavor. But I understand that different dietary needs requires recipes to be altered. So, I give it a thumbs up to try. Keep me posted if you do Rhonda. Many blessings and have a great week. amie sue

  7. Coco says:

    Hi Amie Sue,

    Thank you for your wonderful all of your wonderful recipes! I have been looking for a tomato sauce without tomatoes. Do you have your own nomato sauce version?

    Thank you.

    • amie-sue says:

      Hello Coco…

      I must admit that I have never thought of creating a no tomato… tomato sauce. I am a bit bewildered at the thought. What flavor are you looking for in the end? Are you avoiding tomatoes due to allergies or nightshades? amie sue

      • Coco says:

        Yes, I have a negative reaction to nightshades and am trying to stay away from them, but health food stores don’t carry a ketchup substitute. I’m looking for a taste very similar to ketchup…something a little tart but sweet.

        • amie-sue says:

          OK, that makes sense. :) You mentioned in your first request for a recipe like a tomato sauce, then in this comment you mentioned ketchup. Which one right now are you after. I guess in many ways they could almost be used the same way just cut down on the liquid for a ketchup and blend it more so. Do you want the recipe to be 100% raw? amie sue

          • Coco says:

            I didn’t realize I had done that. I apologize for the confusion! I guess I’m really looking for both. haha Tomato sauce for making pasta sauce and ketchup. Raw would be great, but if not I’ll try any substitute you have to offer. :)

            Thank you for considering it!

            • amie-sue says:

              Not a worry. hehe Just trying to make sure that we were on the same page. I will see what I can come up with. Please keep in touch with me and don’t be afraid to check in on my progress so I don’t get to distracted with life. :) Happy New Year! amie sue

    • amie-sue says:

      Coco… tonight I made a raw version of nomato ketchup for you! I had to admit, this was a challenge that left me scratching my head but thank you for the challenge. :) My husband literally licked the utensils and part of blender clean. He was even eating it by the spoonful. I will get the recipe shared with you as soon as I can. I am posting a picture on Nouveauraw facebook page until I get it on my site with the recipe. Have a blessed evening. amie sue

  8. Amyah says:

    Hello Amie-Sue

    Another question… I can’t stand the taste of sweet in my food (unless it is a dessrt of course) so, could I take the dates off this recipe or will it change something in the final result like texture or…? Does it taste sweet?

    I prefer to ask before doing it as I don’t want to put all those nice things in the garbage.

    • amie-sue says:

      Hello Amyah,

      In my opinion the dates don’t lend to much of a sweet taste to the recipe, it balances all the flavors so that it creates a perfect substitute for commercially made mayo. If you are bothered by them, create the recipe without and taste test to see what you think. I hope you enjoy it! amie sue

      • Amyah says:

        I never bought mayo from the store… I always do mine from scratch with egg yolk, oil, vinegar, hot Dijon mustard and spices…

        I am far from to be as talented as you are, for sure… but I will try something and follow the inspiration… and keep you informed…

        Have a wonderful day

  9. Melissa Nikolai says:

    Hi Amie Sue, wow, your website is fantastic, and I’m in awe of your passion and creativitiy. What I really appreicate about it (besides the amazing recipes) is how educational it is, it’s almost like a primer for raw newbies; none of the other raw websites have that aspect. I wonder if you can address a concern that I have, regarding the high intake of nuts and seeds in gourmet raw foods. I’m guessing my fat intake has increased to about 40-50% maybe more, from all of the nuts, seeds, avocado and coconut oil. I know it’s good fat, our body uses it differently and needs it and all of that, but really how much is too much? Many recipes call for multiple nuts as multiple aspects of the meal and is it really ok to eat so much of them? A similar concern, the protein intake must be over 50% as well, without each recipe’s nutritional content posted it’s just a guess, but how do I know if I’m taking in too much protein? I really appreciate your insights on this, as I said, I can’t find this info on any of the websites, it’s like everyone is so excited to be have found a way to eat deliciously without dairy, meat etc, that it seems this aspect of nutrition is getting overlooked?

    • amie-sue says:

      Hello Melissa,

      Thank you for all your sweet words. I appreciate your kindness. :) I do my best to share my heart and passion, it is such a blessing for me.

      A raw diet can be very high in nuts and seeds if a person doesn’t practice moderation. That is the key… as with any type of diet. Personally, I don’t think it is healthy to eat nut based dishes for every meal. I realize that many of my recipes are nut or seed based but these recipes are to be used in between eating fresh veggies and fruit. And for some, cooked dishes too.

      Each person is going to have to find the right balance for their own health needs and requirements. It all depends on genetics, lifestyle, activity level, physical demands, emotional stability, and so forth. You can look on the web and you will find a wide range of “numbers” for caloric, protein, fat, carb, etc. requirements… but again, I think that each person has to find what works for them to create optimal health.

      When people have food allergies, such as gluten… they tend to go overboard with GF processed foods thinking they are doing so much better. Same for those who are just trying to “clean up” their diet or those who choose to eat only raw foods… people tend to go overboard thinking that they can eat as much and anything they want just because it is raw. The key is to step away from as much processed foods as possible. Eat fresh foods, eat cooked whole foods and eat in balance and in moderation.

      I am not sure if this helps Melissa.. it is my core belief when approaching this matter. Many blessings and please keep in touch. amie sue

  10. Rachel Hyman says:

    Husband said that this was the smoothest recipe of vegan mayo he has ever had. Made it today. Thank you sooooo much. I’ve never even like mayonnaise- I made this for my hubby, and even I liked it. Thanks Amie-Sue.

  11. We love this mayonnaise recipes! We have been looking for a good recipes. We have tried others and they were terrible! So I’ve been leery trying another recipe, not wanting to throw another out because we couldn’t make ourselves eat nasty tasting mayonnaise. I should have known we’d love yours, Amie because we have loved every recipe we’ve tried! When I made this as soon as I tasted it, I liked it so much I knew I wanted to make kale chips with it. I made another batch of it only this time I made it into a sauce. I knew this would be a great flavor as kale chips and I was right! This makes a perfect sauce for making kale chips!

    • amie-sue says:

      OH I love the idea for using it on kale chips… you could season the mayo in a hundred ways for this!

      I so glad that you trusted my recipe enough to try it, specially after failing so much with others. :) Thrilled that you love it. I really loved reading your comment and look forward to getting to know you more through my site. Have a wonderful up and coming weekend, amie sue

  12. Bosha says:

    Hello Amie Sue,
    I tested your mayonnaise, it is really bluffant !!!
    I just added the tip of a turmeric knife and there everyone at home, thought it was real mayo … Aaaa … Thank you Amie Sue, Perfect!

    • amie-sue says:

      That’s wonderful Bosha. So happy that you are enjoying the recipe. It’s a great staple to keep in the fridge. Throughout the week you mix some of it with some spices, thin it a bit with almond milk and you have a wonderful salad dressing. :) Have a happy day, amie sue

  13. Azna Dharini says:

    I love this recipe. It tasted like the vegan mayo I used to buy. Thank you.

    • amie-sue says:

      That’s awesome Azna. So happy to hear that you found a replacement for one that you used to buy and enjoyed. :) Thanks for the feed-back. blessings, amie sue

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