No Oil Mayonnaise Recipe: Silky Smooth Emulsion Without the Grease

I’ve tested dozens of oil-free mayo recipes in my tiny Boston kitchen, and this version finally delivers the silky texture you expect from traditional mayonnaise.

The secret lies in aquafaba—the liquid from canned chickpeas—which whips up like egg whites to create a stable emulsion. Combined with cashews for richness, it forms a base that’s both creamy and light.

What you get is a spread that’s perfectly smooth, with just the right balance of tang and creaminess. It holds up in sandwiches, binds salads, and tastes indistinguishable from classic mayo.

Store in an airtight container in the fridge for up to 5 days. The flavor actually improves after a day as the ingredients meld together.

Ingredients for No Oil Mayonnaise

Eight simple plant-based ingredients create that creamy, tangy spread you love.

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The aquafaba is everything here—use liquid from unsalted chickpeas (I grab Goya or Eden Organic at Whole Foods). Cashews add richness, so don’t skip soaking (hot water bath for 15 minutes works if you’re short on time). Trader Joe’s has great raw cashews at a fair price. For the vinegar, apple cider gives the best tang, but white vinegar works in a pinch.

No cashews? Raw sunflower seeds (soaked) make a nut-free version. Out of aquafaba? The liquid from white beans whips up similarly. Mustard is key for stability—yellow mustard at double the amount if you don’t have Dijon. The maple syrup might seem odd, but it rounds out the flavor (honey’s off-limits here, obviously).

This keeps 5 days in the fridge—flavor deepens after day one. Freeze in ice cube trays for up to 3 months (thaw overnight before using). The emulsion tightens when chilled, so let it sit 10 minutes at room temp before spreading.

Step-by-Step Instructions for No Oil Mayonnaise

This method creates a rich, creamy emulsion without any added oil. Simple, foolproof, and delicious.

Step 1: Soak and Drain the Raw Cashews

Begin by soaking the 0.5 cup Raw Cashews in hot water for 15 minutes. This softens them so they blend smoothly into a velvety paste. I always use a heatproof bowl and cover the cashews completely with just-boiled water.

After soaking, drain and rinse the cashews thoroughly. You want to remove all the soaking water to prevent a thin, watery mayonnaise. Pat them dry with a clean towel if needed—excess moisture is the enemy of a thick, creamy texture.

Step 2: Blend the Cashews with Aquafaba

In a high-speed blender, combine the soaked and drained 0.5 cup Raw Cashews with the 0.5 cup Aquafaba. I like to start on low speed and gradually increase to high, blending for 1-2 minutes until completely smooth. The mixture should look like thick, liquid cream with no visible cashew pieces.

This base creates the fat component that replaces oil. The aquafaba adds structure and helps stabilize the emulsion. If your blender struggles, stop and scrape down the sides, then continue blending until silky smooth.

Step 3: Add Acid and Seasonings

With the blender running on low, add the 1 tbsp Apple Cider Vinegar, 1 tsp Dijon Mustard, 1 tbsp Lemon Juice, 0.25 tsp Garlic Powder, 0.5 tsp Sea Salt, and 0.5 tsp Maple Syrup. Blend for another 30-45 seconds until fully incorporated.

The vinegar and lemon juice provide the necessary acidity to balance the richness and help emulsify the mixture. The mustard acts as a natural emulsifier, while the garlic powder, salt, and maple syrup add depth of flavor. Taste and adjust seasoning if needed.

Step 4: Chill and Thicken

Transfer the mixture to a clean jar or airtight container and refrigerate for at least 1 hour. This chilling step is crucial—it allows the emulsion to set properly and thicken to the perfect mayonnaise consistency.

As it cools, the mixture will transform from a thin liquid to a thick, spreadable condiment. I always give it a quick stir after 30 minutes to check the texture. If it seems too thin, don’t worry—it will continue to thicken as it chills completely.

Your mayonnaise is ready when it clings to a spoon and has a glossy, creamy appearance. Store in the refrigerator for up to 5 days, where it will maintain its texture and fresh flavor.

Common Mistakes When Making no oil mayonnaise

Over-Soaking Cashews

Soaking the 0.5 cup Raw Cashews for more than 15 minutes can make them too soft, leading to a watery mayo. I learned this the hard way in my tiny kitchen—stick to the timer. 🌡️

Using Cold Aquafaba

Always use room-temperature 0.5 cup Aquafaba for better emulsification. Cold liquid from the can won’t blend as smoothly with the cashews, risking a thin, separated texture.

Skipping the Blend

Blending for less than 1-2 minutes leaves cashew bits, creating a gritty texture. I stop and scrape the sides to ensure every last piece is silky smooth.

Adding Acid Too Fast

Pouring vinegar or lemon juice too quickly can break the emulsion. Add the 1 tbsp Apple Cider Vinegar and 1 tbsp Lemon Juice slowly while blending on low.

Not Chilling Enough

Rushing the 1 hour chill time results in runny mayo. I check after 30 minutes but resist using it until fully set—patience pays off. ✨

Over-Seasoning Early

Taste after adding the 0.5 tsp Sea Salt and 0.25 tsp Garlic Powder. The flavors intensify as it chills, so start light and adjust later if needed.

Frequently Asked Questions