Vegan Basil Pesto Mayo

Vegan Basil Pesto Mayo

Creamy vegan mayo swirled with fresh basil pesto for a herby, garlicky spread.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Soy

This dairy-free condiment blends silky cashew-based mayo with bright basil pesto for a spread that works on sandwiches, as a dip, or dolloped over roasted vegetables. Made in a blender in minutes, it delivers rich texture and herbaceous flavor without eggs or dairy.

Ingredients

  • 1 cup raw cashews, soaked 2 hours and drained
  • 1/2 cup unsweetened plain soy milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup neutral vegetable oil
  • 1/2 cup basil pesto

Method

  1. Place the soaked and drained cashews, soy milk, lemon juice, apple cider vinegar, and salt in a high-speed blender.

  2. Blend on high for 30 to 45 seconds until completely smooth and creamy, scraping down the sides as needed.

  3. With the blender running on low speed, slowly drizzle in the vegetable oil in a thin stream until the mixture thickens into a mayo-like consistency.

  4. Add the basil pesto to the blender and pulse 5 to 6 times until just combined, leaving small flecks of basil visible.

  5. Taste and adjust salt or lemon juice as needed, then transfer the mayo to a sealed jar or airtight container.

  6. Refrigerate for at least 1 hour to allow the flavors to meld and the mayo to firm up before serving.

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    Vegan Basil Pesto Mayo

    This dairy-free condiment blends silky cashew-based mayo with bright basil pesto for a spread that works on sandwiches, as a dip, or dolloped over roasted vegetables. Made in a blender in minutes, it delivers rich texture and herbaceous flavor without eggs or dairy.

    10 min 16 oz 110 cal

    Ingredients

    • 1 cup raw cashews, soaked 2 hours and drained
    • 1/2 cup unsweetened plain soy milk
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon apple cider vinegar
    • 1/2 teaspoon fine sea salt
    • 1/2 cup neutral vegetable oil
    • 1/2 cup basil pesto

    Method

    1. 1

      Place the soaked and drained cashews, soy milk, lemon juice, apple cider vinegar, and salt in a high-speed blender.

    2. 2

      Blend on high for 30 to 45 seconds until completely smooth and creamy, scraping down the sides as needed.

    3. 3

      With the blender running on low speed, slowly drizzle in the vegetable oil in a thin stream until the mixture thickens into a mayo-like consistency.

    4. 4

      Add the basil pesto to the blender and pulse 5 to 6 times until just combined, leaving small flecks of basil visible.

    5. 5

      Taste and adjust salt or lemon juice as needed, then transfer the mayo to a sealed jar or airtight container.

    6. 6

      Refrigerate for at least 1 hour to allow the flavors to meld and the mayo to firm up before serving.