3 Homemade Mayo Substitutes: Cashew, Aioli, Avocado
Three creamy mayonnaise alternatives suited to different dietary needs and ingredient preferences. The cashew version offers richness without eggs, the classic aioli delivers traditional emulsified tang, and the avocado option provides healthy fats with minimal equipment. Each method produces a versatile condiment for sandwiches, dips, dressings, and spreads. Choose based on allergen concerns, time available, and desired flavor profile.
Ingredients
- 1 cup raw or roasted cashews, soaked
- ¾ cup water or vegetable broth
- ½ teaspoon kosher salt
- 1 small garlic clove, finely minced
- ⅛ teaspoon kosher salt
- 1 egg yolk
- 1 teaspoon white wine vinegar
- ½ teaspoon Dijon mustard
- ⅓ cup olive oil
- 3 tablespoons olive oil
- 2 tablespoons neutral oil
- 1 ripe avocado, pitted
- 1 small garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons aquafaba, from canned chickpeas
Instructions
- 1
Soak cashews in water for at least 1 hour or overnight.
- 2
Drain cashews and combine with broth or water and salt in blender.
- 3
Blend on high for 1 minute, stop to scrape sides, then blend several minutes until completely smooth and creamy.
- 4
For aioli: secure bowl on folded towel and whisk garlic, egg yolk, vinegar, and mustard until thick.
- 5
Pour olive oil into measuring cup and add one drop at a time to egg mixture while whisking constantly.
- 6
Gradually increase oil flow as emulsion forms, whisking until fully incorporated and thickened.
- 7
For avocado mayo: pit avocado and add all ingredients to small blender or food processor.
- 8
Blend until smooth, or whisk vigorously by hand if using immersion blender or no small equipment.
Tips
Cashew version: soak overnight for easier blending and creamier result. Broth adds subtle savory depth versus plain water.
Aioli requires patience; rushing oil addition breaks the emulsion. Warm oil to room temperature before starting.
Avocado mayo darkens quickly; press plastic wrap directly on surface to prevent oxidation and browning.
Good to Know
Cashew version: sealed container, refrigerator up to 1 week or freezer several months. Aioli: airtight container, refrigerator several weeks. Avocado: 2 to 3 days, refrigerator with plastic wrap pressed on surface.
Cashew mayo: soak overnight. Aioli: prepare day ahead, bring to room temperature before serving. Avocado: prepare fresh same day.
Spread on sandwiches, use as dip, whisk into salad dressings, top grain bowls, or dollop on eggs. Bring aioli to room temperature before serving.
Common Mistakes
Add aioli oil too quickly to avoid broken emulsion; restart with new egg yolk if needed.
Use slightly warm oils for aioli emulsification to avoid greasiness.
Do not skip plastic wrap on avocado mayo to prevent browning and oxidation.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular blender for cashew version instead of immersion blender?
Yes, regular blender works well for all three versions. For avocado mayo in standard blender, double the recipe to ensure proper blending action and smooth texture.
What if aioli breaks or separates during whisking?
Start fresh with a clean bowl, new egg yolk, and vinegar. Slowly whisk in broken aioli to salvage it. The issue typically stems from too-rapid oil addition or temperature mismatch.
Can I freeze cashew mayo and how long does it keep?
Yes, freezer storage lasts several months in sealed container. Thaw in refrigerator overnight. Aioli and avocado versions freeze less successfully due to emulsion and oxidation concerns.