If you’ve been searching for an eggless, whole-ingredient mayonnaise that’s oil-free, high in protein, and genuinely delicious, this veg mayonnaise is exactly what you need.
This eggless veg mayonnaise is made from paneer and cashews and comes remarkably close to the flavor and texture of conventional mayonnaise. Soaked cashews create a silky, rich base while paneer contributes body and protein without weighing the spread down. Mustard, garlic, a touch of honey and black salt (kala namak) round out the flavor, giving the mayo a subtle egg-like note often missing from other eggless versions.
If you like creamy sandwich spreads or homemade dressings, this recipe is an ideal egg-free alternative. Use it as a dip, a sandwich spread, or a salad dressing—wherever you would normally reach for store-bought mayo. Once you try making mayonnaise at home, its freshness and flavor will likely keep you from going back to packaged versions.
Ingredients for Veg Mayonnaise
Paneer: Cut into small cubes to add richness and structure to the mayo.
Cashews: Soaked in hot water for 10–15 minutes to achieve a very smooth, creamy texture.
Apple Cider Vinegar: Provides the tangy balance every good mayo needs.
Mustard Sauce / Kasundi: Offers sharpness and depth of flavor.
Garlic: Whole cloves blended in for a mild savory note.
Black Salt (Kala Namak): The secret ingredient for an unmistakable egg-like nuance in eggless mayo.
Honey: A small amount to balance acidity and round the flavor.
Salt: A pinch to taste in addition to the black salt.
Frequently Asked Questions
Yes. Firm tofu is a good substitute if you want a dairy-free option. The texture will be a little lighter and less rich than paneer, but tofu blends smoothly if well drained. Press excess water from the tofu before using so the mayo doesn’t become watery.
Runny mayo usually means the cashews weren’t soaked long enough to blend into a smooth paste, or too much liquid was added. Start with the suggested water amount and add only a tablespoon at a time until you reach the desired consistency. Adding more soaked cashews and reblending can also help thicken it.
You can omit black salt, but expect the flavor to change. Black salt provides a mild sulfurous note that mimics the characteristic eggy flavor of traditional mayonnaise. Without it you’ll still have a creamy, tasty spread, but it won’t have that exact classic mayo character.
Richa’s Top Tips
- Soak the cashews well. A minimum of 10–15 minutes in hot water yields a smoother texture. If you can, soak them longer for an extra silky finish.
- Don’t skip black salt. It adds a sulfurous edge that mimics the flavor of eggs; regular salt cannot replicate this effect.
- Blend thoroughly. Run the blender until the mixture is completely smooth with no graininess—this is key to great texture.
- Serve cold or at room temperature. This mayonnaise is not meant for cooking; heat can cause it to separate and change texture.
- Adjust consistency with small amounts of water. If the mayo is too thick, add water one tablespoon at a time and blend until you reach the desired creaminess.
Storage Tips
- Refrigerate: Keep the mayo in a clean, airtight glass jar for up to one week. It will thicken slightly as it chills; stir before using.
- Do not freeze: Freezing is not recommended because the paneer and cashew base can separate and lose its original texture after thawing.
- Keep it clean: Use a dry, clean spoon each time to prevent contamination and extend shelf life.
Serving Ideas
This veg mayonnaise is versatile and pairs well with a wide range of dishes. A few favorite ways to enjoy it:
- As a dip for fries or wedges: Crispy sweet potato fries or spicy potato wedges are excellent with a bowl of this creamy mayo.
- Sandwich spread: Mix in finely chopped bell peppers, carrots and spring onions for a crunchy vegetable spread that keeps sandwiches interesting.
- Sauce for wraps: Use in wraps—vegetarian shawarma-style or grilled vegetable wraps—to add creaminess and tang.
- As a dressing base: Thin with a little water or extra vinegar to make a bright, creamy dressing for salads and grain bowls.
Customisation Ideas
- Garlic mayo: Increase the garlic for an assertive, aromatic spread ideal for burgers and roasted vegetables.
- Spicy mayo: Stir in sriracha or a spoonful of chili oil for a fiery version that lifts sandwiches and tacos.
- Herb mayo: Blend in fresh herbs like coriander or dill for a bright, green mayo that pairs well with grilled dishes.
- Smoky tandoori-style mayo: Add Kashmiri chili powder and a little roasted cumin for a warm, smoky spice that complements kebabs and tikkas.
Did You Know?
Cashews are an excellent base for creamy, dairy-like textures in plant-based cooking. When soaked and blended, cashews create a luxuriously smooth paste because their high fat content allows them to emulsify and feel rich on the palate. This is why cashews are commonly used to make vegan cheeses, creamy sauces and spreads that closely mimic dairy products.
This veg mayonnaise takes about 20 minutes to prepare with simple, readily available ingredients. It’s rich in protein, easy to make, and works wherever you’d use regular mayo. If you try it, tag the recipe creator on social media so others can see your variations and serving ideas.
Watch Veg Mayonnaise Recipe Video
A step-by-step video can be helpful for technique—watch a demonstration to see the desired texture and blending process. (Video omitted here.)
Veg Mayonnaise | Eggless Mayonnaise
Ingredients
- 100 grams paneer, cut into ¼ inch cubes
- ½ cup broken cashews
- ½ cup hot water (for soaking)
- 1 tablespoon apple cider vinegar
- 2 teaspoons mustard sauce or kasundi
- 4–6 cloves garlic, whole
- ⅛ teaspoon salt
- ⅛ teaspoon black salt (kala namak)
- 1 tablespoon honey
- 3 tablespoons water (adjust for consistency)
Instructions
- Soak the cashews in hot water for 10–15 minutes, then drain and discard the soaking water.
- Add the drained cashews and the remaining ingredients to a blender or mixer. Grind until completely smooth. You should get a semi-thick, creamy mayonnaise; adjust water in small amounts if needed to reach your preferred consistency.
- Use the veg mayonnaise as a dip for fries, potato wedges, chips or crackers.
- For a sandwich spread, mix 2–3 tablespoons of mayo with finely chopped red bell peppers, carrots, broccoli and spring onion greens, then spread between bread slices.
Nutrition
Calories: 184 kcal, Carbohydrates: 11 g, Protein: 7 g, Fat: 13 g, Saturated Fat: 5 g, Sodium: 184 mg, Fiber: 1 g, Sugar: 5 g, Calcium: 135 mg, Iron: 1 mg.
This article was researched and written by Harita Odedra.