Cashew or Tahini Mayonnaise

“Spread love far and wide. Unlike mayonnaise on bread, the more you spread it, the thicker it gets.” ~~ Jarod Kintz

My herb garden

My herb garden

I don’t keep mayonnaise on hand because I don’t often use it and I am concerned about ingredients.

Commercial mayonnaise has added sugar and canola oil or other questionable vegetable oils. Because the industry uses so many eggs, which means hens to lay them, male chicks are destroyed in dastardly ways. Some of you avoid eating eggs because you are vegan or think the cholesterol in eggs isn’t good for your health.

If you want healthful mayonnaise you can make your own with eggs sourced from local pastured chickens—it’s fun, or you can buy healthful mayo on-line—it’s costly.

Instead, making homemade-mayo with seeds, nuts, or tofu as a base is easy.

I keep raw cashews in my freezer for sauces and tahini in my pantry.

Making a sauce or mayonnaise with cashews takes a bit longer than with tahini because cashews need to be soaked in water for several hours.

Tahini is ground sesame seeds the texture of peanut butter. Tahini is an important ingredient in hummus and baba ganouj.  You can buy tahini raw or roasted but for mayo you want the neutral flavor of raw.

The Recipe

This recipe is quite flexible, you can taste as you go, adding ingredients along the way.

Time: if cashews are already soaked, about 10 minutes

¾ cup raw cashew pieces, soaked in water for 2 to 4 hours for smoothness or
½ cup raw tahini
2 tablespoons olive oil, preferably organic
2 – 3 tablespoons water – more or less, depending how thick you want it
2 teaspoons lemon juice, freshly squeezed or bottled organic juice
1 teaspoon raw apple cider vinegar, or your favorite vinegar, to taste
Turmeric (optional, for color)
Unrefined sea salt and freshly ground pepper, to taste
*Herbs of your choice (optional): tarragon, chervil, chives


  1. Soak raw cashews in water for 2 to 4 hours, or overnight, to soften and provide a smooth texture.
  2. Put tahini or drained cashews in a blender. Add the oil, 2 tablespoons water, lemon juice, and vinegar. Season with salt and pepper. Add turmeric for color if you want. And herbs you like.
  3. Blend all ingredients in a blender or food processor, scrapping the sides, until you get a smooth and creamy paste. Add more water for a thinner mayo.
  4. If not using right away, store in the refrigerator.

*If you are adding herbs to your dish, like potato salad, you’ll want the herbs in your mayo to compliment the herbs you put in the mayo.

Author:Sharon Reese

Lacto-ovo vegetarian for over four decades.

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I will be pleased to hear from you. I’ll try to answer questions you might have about cooking or nutrition.


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    […] in season, diced 2 or 3 hard cooked eggs, sliced Homemade or commercial mayonnaise, or see my recipe for cashew or tahini-based dressing Sea salt and freshly ground pepper, to taste Roasted paprika […]

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