Simple Oil-Free Mayo


This is a nice simple mayonnaise recipe. Quick and easy to make; needs a little time to chill (you can always set it on ice in the freezer if you are in a hurry). Delightful taste. It has a few more calories than the Unreal Mayo, but one less step when making it. Both are easy.



Simple Oil-Free Mayo

Yield: 1 2/3 cup
Prep Time: 5 minutes
Chill Time: 2 hours


2/3 cup raw rinsed cashews — be sure your measure is full as this is part of the thickener)

2 level tsps tapioca flour

1/2 tsp salt & mustard

1/4 tsp sweetener, garlic & onion granules

1 cup + 2 tbsp boiling water

1 tbsp + 2 tsp lemon juice*

1 1/2 tsp apple cider vinegar*


Option for a larger recipe

1 cup raw rinsed cashews

1 tbsp tapioca flour

3/4 tsp salt & mustard

1/4 + 1/8 tsp sweetener, garlic and onion granules

1 1/2 cups + 3 tbsp boiling water

2 1/2 tbsp lemon juice

2 1/4 tsp apple cider vinegar

  1. Combine cashews, tapioca, salt, and seasonings in blender cup.
  2. Carefully add boiling water.  Release the vent and cover vent hole with a towel so you do not burn yourself and blend on high until completely smooth.
  3. Add lemon juice and vinegar. Blend on low until mixed.
  4. Pour into container, cover, and chill. If I need to use it in a hurry, I set it on ice in the freezer while I am putting together the dish or meal in which I plan on using it.  Just don’t forget and freeze the mayo.


I put mine into 1 cup mason jars and store them on the bottom shelf in the back of the fridge where the temperature is more consistently cold.  That way you are not removing all the mayo to the table each time you are using it.  Shelf life should be about 7 – 10 days with consistent refrigeration.  It is always a good idea to date items that are perishable.  Cooked cashew products, especially those with added acids (lemon, vinegar and citric) tend to have good shelf lives if handled properly. When their time is running out, I just use them up in cooking or add some seasonings, thin a little and use as a salad dressing.

*For a no-vinegar version, these can be replaced with 1/4 tsp citric acid and 4-5 tsp lemon juice. (or for larger option, 2 tbsp lemon juice and 1/4 + 1/8 tsp citric acid).