Tangy Cumin Cashew Mayo

Tangy Cumin Cashew Mayo

It’s a mouthful! This tangy mayo compliments everything from salads to hamburgers to sweet potato fries to wraps. And the healthy fats from the coconut- and olive oil and cashew nuts make it quite filling. Definitely a nice-to-have in the refrigerator!

Tangy Cumin Cashew Mayo

Prep Time 20 minutes


  • 320 ml cashew nuts, soaked for about 6 hours
  • 2 tablespoons coconut oil
  • ½ cup water
  • ½ teaspoon Himalayan salt
  • 3 teaspoons cumin seeds
  • Juice of 1 lemon
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper
  • ½ - ¾ teaspoon ginger powder (less if you don’t like the burn)


  • Place all the ingredients in a food processor and mix well, until a thick mayo consistency is reached. A high speed blender (e.g. Vitamix) works well to process the cashew nuts into a very fine, creamy consistency.
  • Store in an air-tight container in the refrigerator and use within 3-4 days.


Leave a Reply

Your email address will not be published. Required fields are marked *