Unreal Mayo (creamy, lite and oil-free)



This 8-minute mayo is quick to make once you have all the ingredients, but you do need to allow for chill time.  Not heavy like many nut mayo’s, it is creamy and smooth, holds up well, and should last a week to 10 days if kept refrigerated and not left on the table during meals. 

The combination of thickeners and seasonings provide a great mayonnaise stand-in. For a successful end product, make sure the water comes to a boil so the agar will thicken as it should. 

Just as people’s tastes vary in their choice of brand mayo’s, you can tweak this to your own personal taste: more sweet, more sour, more spice, BUT NO GUILT!



Unreal Mayo (creamy, lite and oil-free)

Quantity: 1 cup
Prep Time: 5 - 8 minutes
Passive Time:  2  hours


1/3 cup raw cashews

1 level tbsp tapioca powder

1/2 tsp salt

1/2 tsp mustard powder*

1/4 tsp garlic granules

1/4 tsp onion granules

1/4 tsp sweetener

3/4 cup + 2 tbsp hot water

1/4 tsp agar powder

1 1/2 tbsp lemon juice

1 1/2 tsp apple cider vinegar

  1. Put the cashews and seasonings in the blender cup.
  2. Measure the water into a 2-cup glass measuring cup, mix in the agar. Place this in the microwave and cook on high until it comes to a boil, then bring it to a boil the second time. Watch carefully so it does not run over or your measurements will be offThis process can also be done in a very small saucepan.  Once it comes to a boil in the pan, only let it cook for 20-30 seconds.  If it cooks too long either way, the mayo will lose moisture and become too stiff.
  3. Stir agar and water again and immediately pour into the blender cup with the cashews. Carefully  blend until the nuts are creamy smooth. Be sure and release the vent before blending. I like to cover the vent lightly with a paper towel.
  4. Add the lemon and vinegar and blend on low just to mix.
  5. Pour the mixture into a glass jar and chill in the refrigerator for 2-3 hours.  The true flavor will not be apparent until it is completely chilled.


* If you do not want to use mustard powder, try 1 teaspoon nutritional yeast and 1/8 teaspoon ginger.

**If you prefer not to use the vinegar, you can replace it with 1/8 teaspoon citric acid and 1 tablespoon lemon juice.