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Maggie Q’s Easy Vegan Mayo

Ask Maggie

By Maggie Q


If I can make something rather than buy the processed version, I do. That’s why I cook most of my meals at home—to keep my meals clean and delicious. (Of course, we’re all cooking at home right now!)

This vegan mayo recipe is a game changer because it’s so simple (and healthy and yummy). Why get store-bought ever again?


Maggie Q’s Easy Vegan Mayo



  • 1 1/2 cups raw cashews
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons agave syrup
  • 1 teaspoon sea salt
  • 1 clove garlic (2 if you love it like I do)
  • 1 1/2 cups extra virgin olive oil



  1. Cover cashews with water in a medium saucepan and bring to a boil for about 10 to 15 minutes. Drain and discard water.
    Q-TIP: I like to pour the hot water into a bowl, let it cool and then water a plant! You will make that plant’s day 🙂
  2. Place cashews in a food processor (or blender if you don’t have a food processor). Add all the ingredients except for olive oil.
  3. Process all ingredients until smooth, scraping down the sides of the processor or blender as needed.
  4. Keep the processor on and slowly add olive oil through the top until all is blended together.
  5. Transfer to a jar and refrigerate. It will last up to a month!

About Author

Maggie Kim

Maggie Kim is a writer and former rock musician. Find her byline in Glamour, InStyle, Cosmopolitan, Marie Claire, Salon, MSN, People, In Touch, The Wall Street Journal, New York Post and more.

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