Photo & Recipe by Sophie Mackenzie WHOLEHEARTED EATS


While I chose to call it mayo, it’s not as oily or as rich as normal mayonnaise. It’s more like a creamy cashew cheese, perhaps. Besides eating it on these fries, I slathered it on some vegan pizza, turned it into a kid friendly ranch dip for cucumbers and carrot sticks, and put in on a sandwich as though it was just regular mayo. 

SERVES:  4-6

PREP TIME:  10-15 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Sugar Free, Dairy Free, Soy Free, Gluten Free


  • 1 Cup Cashews, soaked for 4 hours or overnight

  • 2 Tbsp Apple Cider Vinegar

  • 2 Tbsp Lemon Juice (about 1 lemon)

  • 2 Tbps White or Light Miso

  • 1 tsp Djion mustard

  • 2 Tbsp Olive Oil

  • 1 Clove Garlic, chopped

  • 1 tsp Nutritional Yeast

  • 3 Tbsp Water

  • Pinch Smoked Paprika




(Adapted from Vegoratt ) Begin by draining and rinsing the cashews. Then combine the cashews with all other ingredients in a high speed blender and puree for several minutes or until silky smooth. Taste and adjust seasoning if needed. 

Stacey Christie