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Vegan Japanese Mayo with Raw Cashews

Vegan Japanese-Style Mayonnaise

This recipe for Japanese-Style Mayonnaise is oil-free and soy-free and can be made nut-free, but doesn't skimp on flavor.  You have the option of using hemp hearts or raw cashews.  The hemp hearts have a bit more savory flavor, with a bit of a bitter-herby finish (in a good way!), while the cashews lend a bit sweeter flavor.

Makes 1 1/2 cups

Author Rachael Hutchings, www.lafujimama.com


  • 1 cup hemp hearts OR raw cashews
  • 1/2 cup water
  • 1/4 cup aquafaba*
  • 3 tablespoons rice wine vinegar
  • 1 1/2 teaspoons maple syrup
  • 1 teaspoon fine grain sea salt
  • 1/2 teaspoon Japanese mustard powder (or regular mustard powder)
  • 1/2 teaspoon kelp root (kombu) powder, optional
  • 1/8 teaspoon garlic powder


  1. If using raw cashews, soak the cashews in water for 6 to 8 hours prior to making the mayonnaise, then drain them before using them in the mayonnaise.

  2. Place all of the ingredients into a blender and blend until the mayonnaise is smooth and creamy.  Transfer the mayonnaise to a glass jar and put it in the refrigerator to chill.  The mayonnaise will thicken as it chills.

Recipe Notes

*Aquafaba is the liquid in a can of chickpeas.  I recommend using aquafaba from low sodium or no-salt added chickpeas so that you can control how salty the mayonnaise is.