Raw Vegan Oil-Free Mayo

I’ve found that having tasty spreads, sauces, dips and dressings really make for enjoying the raw food diet.  They’re essential for me.  Following a low-fat raw food diet I eat mostly fruit during the day so I usually eat big salads, zucchini pastas, or wraps for dinner.  I’m constantly on a mission to create new dressings or sauces that are oil-free, delicious and make eating my veggies that much more enjoyable.  It’s important to me to love the food I eat, it has to be delicious after all I’m a big time foodie!

This raw vegan oil-free mayo is so versatile, it can be used for so many things.  It’s great as a creamy spread, as a dip for cut up veggies or as a spread on veggie wraps.  You could even add some fresh herbs and blend it with more water to make a salad dressing with it. One of my favorite simple, snacks is just romaine leaves with dip and this mayo is perfect for that.  It’s a great snack for kids, or even at a dinner party to put out as an appetizer.

Raw Vegan Mayo

Raw Vegan Mayo

This raw mayo is rich and creamy yet sweet and tangy at the same time. It’s soy-free, egg-free, oil-free and all natural, how great is that! This makes about 3/4 cup and if stored in an airtight container can last several days in the fridge. It’s a great condiment to keep on hand to pull out as needed.  I even like to put a dollop of it on my salads. If you want to turn it into a dressing just add a little more water.

Raw Vegan Mayo

Raw Vegan Mayo

So here’s the recipe, enjoy!


1 cup cashews, soaked overnight in filtered water, drained and rinsed

3 Tbsp lemon juice

1 medjool date, pitted

1/3 cup water

1 tsp onion powder

1 tsp stone ground mustard

Place all ingredients in a blender and blend on high until creamy. NOTE: If you have a Vitamix you will need the tamper to scrape down the sides as it blends.  If you DON’T have a Vitamix or high-speed blender, you will need to stop to scrape down the sides and continue blending.


  1. dorothea on March 30, 2015 at 4:19 pm

    I was looking for something to put on my dry pita bread. Thank you. I will be looking on your site to have more delicious raw recipes. I had started doing raw after buying Dr Joel Fuhrman’s book eat to live. Best book I ever invested in. I lost weight and blood work is great. I want to know what your site can add to this. Thank you for your time.

    • Christine on March 31, 2015 at 8:47 am

      HI Dorothea,
      Yes this will be a great spread for that! I’m so glad to hear you’re doing so well. I’ve recovered from fibromyalgia thanks to the raw food lifestyle so I share all my recipes here that I create to help give inspiration for people new to this diet. I try to keep them simple, easy to follow and tasty all in one. I also share my tips and tricks along the way that I’ve learned that hopefully will make it easier for others to make a success out of this lifestyle. If you have any questions that I can be of help with please let me know. And please feel free to sign up for my newsletters to get your free copy of my ebook on how to go raw for a day. I wish you the best in your journey!

  2. Kandi on March 31, 2015 at 5:32 am

    Is there a hot drink out there for the raw food eater?

    • Christine on March 31, 2015 at 8:41 am

      Hi Kandi, that’s a good question. There’s really no hot drinks but there’s ways to make warm comforting drinks. If you have a high-speed blender, you can blend nut milks in it for at least a minute and it comes out steaming warm. Then you can add cinnamon, vanilla, and any spice of choice. That’s one of my favorites. If you don’t have one then you can lightly heat it on the stove you just don’t want to bring it to a boiling point just enough to warm it, but if you’re trying to keep it under 118 degrees you’d need a thermometer to make sure it doesn’t pass that.. Another drink I like to make is fresh herbal tea. I warm some water in a pot, then turn off the stove and let fresh herbs seep in it for several minutes and that’s another great. Hope that helps!

  3. Clarissa V. on September 6, 2015 at 10:56 am

    I made the recipe a while back and now I keep coming back to it! I’m not vegetarian nor vegan, however I make lunch almost everyday for my family. I generally use olive oil and basil in wraps, but I wanted something different and found this. It’s great and my husband (who is even less vegetarian than I) even likes it! Thanks for sharing Christine!

    • Christine on September 9, 2015 at 10:27 am

      That’s so awesome that you guys love it!It makes for a tasty healthier alternative spread for wraps and sandwiches. Love to hear that you make your fam’s lunches everyday, you rock! Lots of love.

  4. LaSandra Jackson on March 16, 2016 at 8:36 am

    Can this be used as the dressing for coleslaw?

    • Christine on March 17, 2016 at 7:41 am

      That’s a great question! Actually as I was making this recipe I thought about doing exactly that. I still haven’t tried it though, but I’d think you absolutely can. If it’s too thick you can simply add a little more water to it and if you need it a little more sweeter you can add a date or two, or simply maple sugar. If you try it I’d love to hear how it comes out!

  5. Nan on March 21, 2016 at 8:53 am

    I would like to make this for a friend that cannot have cashews. Do you think almonds would work? Thanks!

    • Christine on March 21, 2016 at 3:48 pm

      Hi Nan, What a nice friend! 🙂 I don’t think almonds would work because they are not as oily or creamy as cashews but you could definitely use macadamia nuts in replacement. They have that creaminess similar to a cashew.

  6. Sam (the Quantum Vegan) on March 24, 2016 at 9:28 am

    Thank you for sharing this! My mom was recently diagnosed with a soy allergy and has been looking for alternatives to tofu-based vegan mayo. I like how easy this recipe is, and that it’s completely free of extracted oils. Can’t wait to give it a try.

    • Christine on March 24, 2016 at 2:12 pm

      Hi Sam! It’s my pleasure, I know how hard it can be trying to find yummy recipes despite allergies and having food intolerances. So I hope she likes it! Enjoy!

  7. […] don’t want to be consuming. Your best bet is recreating your own version at home. Here is a simple and yummy recipe using […]

  8. Shawna on July 20, 2017 at 5:23 pm

    Just made this for a Curry Chickpea Salad. It is so so tasty! Thank you!

    • Christine on July 24, 2017 at 6:32 am

      Aw I’m so happy to hear that Shawna.That sounds delish, thanks for sharing!

  9. Kathy Stuckey on May 31, 2018 at 9:55 am

    I just started Dr. Fuhrmans eat to live. Not doing to bad but still can use some recipes I will be making this vegan mayo. Thank you.

    • Christine on June 9, 2018 at 8:41 am

      How exciting to hear, that’s an amazing book. Glad to hear you’re getting off to a good start it’ll be so worth it! Hope you love the mayo recipe! Wish you the best on your new journey!

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Christine Roseberry

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Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.

As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.

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