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Egg free mayonnaise

How to make egg free mayonnaise

Make your very own mayonnaise from scratch
Course Extra
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Calories 1352kcal
Author Charla


  • 1 cup cashew nuts soaked in boiling water
  • 2 tablespoon of freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon of Himalayan pink salt
  • ½ teaspoon of mustard powder
  • ½ teaspoon onion powder optional
  • ½ teaspoon garlic powder optional
  • ¼ cup water


  • Add all of the ingredients to a blender with the exception of the coconut oil and blend until smooth and creamy.
  • Begin to add a small amount of coconut oil to the blender until the right consistency is achieved. Pour in some more if necessary then taste and season accordingly.
  • When finished store in a jar and use within a few days.


Calories: 1352kcal | Carbohydrates: 18g | Protein: 15g | Fat: 144g | Saturated Fat: 97g | Sodium: 1176mg | Potassium: 495mg | Fiber: 6g | Sugar: 3g | Vitamin C: 25mg | Calcium: 52mg | Iron: 4mg