Recipe Directions

  • 1. Throw everything in the blender and just BLEND until smooth!

The Rawtarian's Thoughts

By The Rawtarian

I don't make recipes with macadamia nuts very often because they are rather expensive, but this raw mayo is totally worth it.

It's light, fluffy, and subtly tangy. It's also very rich. Mmm!

My husband is a purist type, and he doesn't even like this raw mayonnaise recipe because it tastes "too much like mayo." But I love it for that very same reason!

I definitely recommend this mayonnaise recipe. It's a must-serve when making raw veggie burgers.

My blender is pretty crappy, and I was worried that it wouldn't blend the macadamia nuts, but they blended well.

I'll be serving this on veggie burgers, using it as a dip, a spread, etc.

My expectations of this recipe were pretty low because I have tried some recipes that have GREAT names but taste nothing like their names. For example, I recently made "seed cheese" and it tasted nothing like cheese. But behold the power of the raw mayo!

If you try this one, please let me know what you think. Let me know if I've over-hyped it. :)

Recipe Photos

Nutrition Facts

Nutritional score: 76 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.

Amounts per 45 g (2 oz) suggested serving

NameAmount% Daily
Calories 181 7 %
Protein 1.6 g 3 %
Fat 19 g 24 %
Carbohydrates 2.8 g 1 %
Dietary Fiber 1.8 g 5 %
Sugars 0.93 g
Calcium 20 mg 2 %
Iron 0.84 mg 6 %
Sodium 118 mg 5 %
Source: USDA

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Comments and Reviews

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17 votes
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Hi Rawtarian! So glad to see that you and other people are enjoying my recipe. It's still one of my favourites. In the more recent editions of my book (Uncooking With RawRose) I modified the recipe a bit:
- use 1 1/2 cups raw cashews instead of macadamia nuts (because macs are often rancid)
- use 1 tablespoon olive oil instead of 3 tablespoons (because already enough fats)
- use 1 1/2 teaspoons Italian spices instead of 1 teaspoon
The other ingredients are still 3/4 cup water, 2 tablespoons apple cider vinegar, 1/2 teaspoon sea salt and a dash of cayenne. Enjoy!!!
Rose

17 votes
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Hi Rose, great to see you here! Thank you for your amazing work. I love your book and I have recommended it to many.

Keep up the great creations!

Warmth

Laura-Jane

19 votes
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DELICIOUS!!!! I made this just now to go with the raw veggie burgers that are currently in my dehydrator. I was spooning this out of the blender, so, so, so good!!!! I can see myself using this as a veggie dip, raw pasta sauce (like alfredo), and tons more. Will definitely taste delish on the veggie burger. I had another raw "white sauce" recipe I was using, but I like this one better. I used 1 c. cashews and 1/2 c. macadamia nuts. I just got some in a bulk sale, otherwise I usually don't have them. It tastes amazing. I will definitely be making this again, and again, and again!! Thank you :)

15 votes
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Mmm yes this goes perfect with my veggie burger recipe! So glad you liked it Adrienne

17 votes
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How long can you store the raw mayonnaise? It tasted very good!!!

13 votes
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Dario, you can store for 2-3 days

17 votes
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I usually make this with cashews but decided to try this recipe instead. I found that cashews make it creamier and in my opinion tastes nearly the same but with out such a hefty price tag. I also add a bit more salt, vinegar and some lemon juice, yumm!

16 votes
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Sounds yummy EarthMomma! Thanks for sharing

16 votes
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Mmmmmm!!! Delish!!! I've been loving your website and been trying many of your recipes. I used only thyme for the herbs and added a touch more vinegar. Absolutely wonderful and satisfying!! Thank you for your amazing recipes!

19 votes
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My pleasure Rach :)

14 votes
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I really wanted some vegan mayo on my sandwich and came across your recipe. So glad I did! It's delicious. It doesn't taste exactly like mayo though. It's WAY better! Thank you!!!1

21 votes
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Delicious stuff! Do you have a caloric and or fat, break down on this by any chance?

16 votes
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Hi Laura i have tried it and it taste so well and different from other mayo and it is really save my time and now i become fan of yours. Really thanks.
~Aansy Stone

16 votes
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I've had this delicious vegan Coleslaw at 100 monkeys at Glanstonbury UK, I've been serching for raw mayo since, Thank you so much for this recipe. I am going to make this and I could use this for my vegan sushi class, too.

24 votes
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I made this just now, and I loved it!! I had it as salad dressing. Tastes great with spinach and mixed sprouts! Thank you! :)

13 votes
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Just tried this recipe, absolutely lush. Thankyou for sharing, you have been a great help with your youtube vids too. Much Love. Jon

19 votes
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I've just read this recipe, the comments and the questions. It is THE most helpful site I've ever seen, with all the replies to assist with any little insecurities about substituting alternative ingredients, several of which have helped me (eg lemon, agave and Italian herb selection). Very many thanks.

16 votes
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Heyo! Just made your mayo! I used raw cashews instead, and just kinda eyeball'd everything (and added a whole lotta extra chili powder). So good!!! :D

15 votes
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This is GREAT! I'm returning to raw again after a 3-year hiatus and the hardest thing for me to give up has been sandwiches. And mayo on those sandwiches. I love mayo, strange as it may seem. Since I live alone, I halved the recipe (you don't mention how long it will last), and added freshly squeezed juice of half a lemon and about 1/2 tsp of agave (I too prefer the Hellman's kind of sweet mayo). Another thing I did to smooth out the texture was to grind the macadamia nuts first in my min-prep Cuisinart until they almost turned to butter. It's so creamy now, and so pretty with the little green specks of herbs. I love it so much I licked the spatula when I was cleaning my Vitamix! Thanks for posting. I love your recipes.
One question. Is there somewhere on your postings where you note how many servings the ingredients list will make? Thanks for so generously sharing your cool way of preparing raw food.

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Sounds like great tweaks.

I don't put serving sizes. But mostly it's for 1-2 people with a few leftovers - condiments are different though because usually one doesn't use very much of a condiment.

I love sandwiches too - have you used psyllium husk recipes for bread? makes it nice and moist

22 votes
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Thanks for the heads up on quantities. I'm preparing for one person, so it's important to me not to make too much. I also don't have a dehydrator (I do, but it's in storage, ugh). It's my impression I need one to make raw 'bread'.

14 votes
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Will this freeze well? Even if you dont know, can you see any reason why not? Thanks!

15 votes
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No, do not freeze. It will not thaw properly at all.

If you have leftovers dehydrate them in little thin rounds. Store in dry place. Crumble like parmesan cheese over soups or salads

19 votes
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Hi!!! A french contribution to this mayo test... delicious, absolutly delicious, I had no time to soak macadamia, but with just half a cup of water in my vitamix it came out perfectly. I did your mayo recipe to add to my grounded celeriac and I added lemon juice (half a lemon). Even my son 16 years old found it really good and even said "better than organic normal mayo" (the one kids have in the fridge) Thanks, thanks very much. I'm someone cooking almost one of your recipe per day!!!! And they are all perfect!

17 votes
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Wow - 16yo son likes? CONGRATS!

:)

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