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If you’ve ever wanted a homemade eggless mayonnaise recipe that uses whole ingredients, zero oil, is high-protein, and actually tastes good, this veg mayonnaise is what you’ve been looking for.
This veg mayonnaise recipe uses paneer and cashews, and it tastes so close to regular mayo that I can bet you won’t be able to tell the difference. The cashews give it a super creamy and smooth body; the paneer adds richness without making it too heavy. There’s some mustard, garlic, a touch of honey, and black salt, which brings that signature eggy flavour that most eggless mayos are missing.
If you’ve tried our boiled egg mayonnaise, then this eggless mayonnaise is the perfect replacement for your friends and family who don’t eat eggs. It works as a dip, a sandwich spread, a salad dressing, pretty much anywhere you’d use regular mayo. We keep a batch in the fridge at all times now because once you start making mayo at home, the store-bought stuff just doesn’t feel the same anymore.
Ingredients for Veg Mayonnaise
Paneer: Cut into small cubes to add richness and body to the mayo.
Cashews: Soaked in hot water for 10-15 minutes. These are what give the mayo its smooth, creamy texture.
Apple Cider Vinegar: For that tangy kick that every good mayo needs.
Mustard Sauce / Kasundi: Adds sharpness and depth to the flavour.
Garlic: Whole cloves blended in for a mild, savoury note.
Black Salt (Kala Namak): This is the secret ingredient. It gives the veg homemade mayo that subtle eggy flavour that most eggless versions are missing.
Honey: A tablespoon to balance the tang from the vinegar and mustard.
Salt: Just a pinch alongside the black salt.
Frequently Asked Questions
Can I use tofu instead of paneer?
Yes, firm tofu works as a substitute. The texture will be slightly lighter and less rich than the paneer version, but it blends just as smoothly. Make sure to drain the tofu well before using so the mayo doesn’t turn watery.
Why is my mayo runny?
Most likely the cashews weren’t soaked long enough and didn’t blend into a smooth paste, or too much water was added. Start with the 3 tablespoons of water mentioned in the recipe and only add more if it’s too thick. You can also try adding a few more soaked cashews and blending again to thicken it up.
I don’t have black salt. Can I skip it?
You can, but the mayo will taste different. Black salt is what gives this veg mayo that subtle eggy flavour that makes it taste like traditional mayonnaise. Without it, you’ll have a delicious creamy spread, but it won’t have that classic mayo character. Regular salt alone won’t replicate it.
Richa’s Top Tips
Soak the cashews properly. 10-15 minutes in hot water is the minimum. If they’re not soft enough, the mayo will be grainy instead of smooth. If you have time, soaking for longer gives an even silkier result.
Don’t skip the black salt. Regular salt and black salt do completely different things here. The black salt has a natural sulphuric quality that mimics the taste of eggs. Without it, the mayo will taste fine but won’t have that familiar eggy flavour that makes it feel like real mayo.
Blend until completely smooth. Keep the mixer running until there are absolutely no lumps or graininess left. This takes a little longer than you’d expect, but the texture of the finished mayo depends entirely on this step.
Use it at room temperature or chilled, not heated. This veg mayo recipe isn’t meant for cooking. Heat will cause it to split and change texture. Use it as a dip, spread, or dressing.
Adjust the consistency with water. If the mayo comes out too thick, add a tablespoon of water at a time and blend again until you get the consistency you like.
Storage Tips
In the fridge: Store in a clean, airtight glass jar for up to a week. It thickens slightly as it chills, so give it a good stir before each use.
Freezing: Not recommended. The paneer and cashew base separates once frozen and thawed, and the texture won’t come back even after blending again.
Freshness tip: Always use a clean, dry spoon when scooping out the mayo. Any moisture or food residue getting into the jar can cause it to spoil faster.
Serving Ideas
This veg mayo is incredibly versatile. Here are some of our favourite ways to use it:
As a dip with Air Fryer Sweet Potato Fries: Crispy fries with a bowl of fresh homemade mayo is the most classic pairing and always a hit.
As a dip with Chilli Lime Sweet Potato Wedges: The tangy, spicy wedges with this creamy mayo on the side are a really good combination.
As a sandwich spread: Mix in some finely chopped bell peppers, carrots, and spring onions and spread it between two slices of bread for a quick, filling sandwich.
With Chicken Shawarma: Use it as the sauce in your shawarma wrap instead of store-bought mayo. The garlic and mustard in it work perfectly.
Customisation Ideas
Garlic mayo: Double the garlic cloves in the recipe for a more intense garlic mayo that works really well as a burger spread or a dip for fries.
Spicy mayo: Add a teaspoon of sriracha or homemade chilli oil to the blended mayo for a spicy version that goes perfectly with wraps and sandwiches.
Herb mayo: Blend in a handful of fresh coriander or dill along with the other ingredients for a green, herby mayo that pairs beautifully with grilled chicken or fish.
Tandoori mayo: Add a teaspoon of Kashmiri chilli powder and half a teaspoon of roasted cumin powder to the blend for a smoky, spiced mayo that’s amazing with tikkas and kebabs.
Did You Know?
Cashews are one of the most popular dairy substitutes in plant-based cooking, and there’s a scientific reason for it. When soaked and blended, cashews break down into an incredibly smooth paste because of their high fat content, about 44% by weight. This fat is mostly oleic acid, the same type of fat found in olive oil, which is why cashew-based sauces and spreads feel rich and creamy on the palate without any dairy. No other nut blends as smoothly or mimics dairy as closely, which is why cashews show up in everything from vegan cheese to ice cream.
Once you see how easy this veg mayonnaise is to make and how good it tastes, I don’t think you’ll go back to the packaged stuff. It takes about 20 minutes, uses simple veg mayonnaise ingredients, and works with pretty much everything. Tag me on Instagram @my_foodstory when you make it, I’d love to see what you use it with.
Creamy, high-protein, and made with whole ingredients, this Veg Mayonnaise recipe is a complete game-changer. Use it in salads, dips, wraps, and sandwiches and you will never go back to buying it from a store!
Soak cashews in hot water for 10-15 minutes. Drain and discard the water it was soaked in.
½ cup broken cashews, ½ cup hot water
Add drained cashews and rest of all the ingredients listed to a mixer and grind until smooth. You will get a semi-thick mayonnaise, ready to use.
100 grams paneer, 1 tablespoon apple cider vinegar, 2 teaspoons mustard sauce / kasundi, 4-6 cloves garlic, ⅛ teaspoon salt, ⅛ teaspoon black salt / kala namak, 1 tablespoon honey, 3 tablespoons water
Veg mayonnaise may be used as a dip for Fries, Potato Wedges, Chips, Crackers etc.
2-3 tablespoons of veg mayonnaise mixed with finely chopped red bell peppers, carrots, broccoli & spring onion greens can be used as a sandwich spread on bread slices.
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Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time.
There is nothing more delicious than a plate of hot potato wedges and a couple of dip options. It’s nostalgic, comfort food that always works right from being a kiddie snack to beers and conversations with friends.
This masala potato wedges come together in the air fryer, which means no deep frying, no excess oil, and no guilt. And the result is the same delicious golden-brown, crispy outside and creamy, fluffy insides that are so hard to resist. I love eating these on their own, but they taste so good with roast chicken, burgers and sandwiches, and salads among other things., You need to try this air fryer potato wedges recipe today!
jump to section: masala potato wedges in air fryer
Potato: Cut into wedges with the skin on. I have used an older crop of regular Indian potatoes, but Russet potatoes or Yukon Gold work really well if you’re outside India
Ginger garlic paste: Adds a lovely flavor and aroma
Spices: Turmeric powder, cumin powder, and crushed pepper add for flavor and color
Salt: To season
Corn flour: Helps the masala coat the potatoes evenly and makes the wedges light and crispy
Oil: I have used sunflower oil, but any neutral-flavored oil with a high-smoke point will work for this recipe
Frequently Asked Questions
Why are my potato wedges not crispy?
This happens for a number of reasons like excess moisture in potatoes, an overcrowded air fryer basket, too much oil, and not enough cooking time. But to troubleshoot, make sure to soak and wipe the potatoes thoroughly, sprinkle a little extra cornflour, and try air frying them for a minute or two.
Do I need to peel the potatoes?
Nope! Potato wedges actually taste better with skin on. The skin adds extra texture and crisps up beautifully in the air fryer. Just give the potatoes a good scrub before cutting them into wedges.
Can I use sweet potatoes instead?
Yes, but sweet potato wedges cook a little differently. They won’t become quite as crispy as regular potatoes because they contain more moisture and natural sugars. Reduce the cooking time slightly and avoid overcrowding the basket. I would recommend trying out my air fryer sweet potato fries recipe instead.
Richa’s Top Tips
Cut the wedges into the same size to help them cook evenly.
If making a large batch, cook in batches: Make sure to line the potato wedges in a single layer with space in the between. An overcrowded basket can steam the potatoes instead of crisping and browning them.
Soak the potatoes well: Soaking the potatoes is an important step to strip away excess starch, prevent steaming, and have crispy wedges. Please don’t skip this step.
Storage Tips
Refrigerate: Even though these are best served fresh, you can store any leftovers in the fridge for up to 3 days in an airtight container.
Freezer: Cool down the fries completely and line them on a tray. Stick it into the freezer overnight and then transfer to a freezer-safe bag and store for up to 3 months.
Reheat: You can easily reheat these in the air fryer at 180℃ for about 5 minutes if refrigerated and about 8 to 10 minutes if frozen.
Serving Ideas
These air fryer potato wedges taste incredible with any dip. Here are some of my favorites!
When it comes to potato wedges seasoning, the world is your oyster! Once you’ve got the basic method down, you can play around with different spice blends depending on what you’re craving.
Classic Garlic Herb: Garlic powder, onion powder, dried oregano, dried parsley and black pepper.
Peri Peri: Peri peri seasoning, smoked paprika and a pinch of garlic powder for spicy, smoky wedges.
Cheesy Parmesan: Toss the hot wedges with grated parmesan, garlic powder and chopped parsley just before serving.
Indian Masala: Chaat masala, roasted cumin powder, Kashmiri chilli powder and a squeeze of fresh lemon juice.
Cajun: Cajun seasoning with a pinch of smoked paprika for bold, smoky flavour.
Lemon Pepper: Lemon pepper seasoning with a little garlic powder for bright, zesty wedges.
Italian Herb: Italian seasoning, garlic powder and a sprinkle of parmesan for wedges that pair beautifully with pasta.
Spicy BBQ: Smoked paprika, garlic powder, onion powder, chilli powder and a pinch of brown sugar for a sweet and smoky finish.
Tandoori: Tandoori masala with a little Kashmiri chilli powder and dried fenugreek leaves (kasuri methi) for an Indian-inspired twist.
Tip: If you’re adding parmesan, fresh herbs or lemon juice, do it after the wedges come out of the air fryer. This keeps the cheese from burning and the herbs tasting fresh.
Whether you’re serving them as a snack, a side or loading them up with your favourite toppings, these air fryer potato wedges are always a hit. They’re crispy on the outside, fluffy on the inside, and so easy to customise with different seasonings. Once you try them, you’ll wonder why you ever bought frozen wedges!
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time.
1 ½tablespoonssunflower or any neutral flavored cooking oildivided
Instructions
Wash and cut the potatoes into wedges with skin-on. keep them soaked in water till using as they turn brown if exposed to air.
4 potatoes
Drain the potato wedges and pat dry with a kitchen towel. Add to a bowl.
Add ginger garlic paste, salt, crushed pepper, turmeric powder, cumin powder, cornflour, ½ tablespoon sunflower oil and combine it all to ensure the wedges are coated well.
Pre-heat air fryer at 200C and brush the basket with oil.
Place the potato wedges on the air fryer basket with some gap between each. Brush with a few drops of oil and air fry at 200C for 5 minutes. Brush with oil, flip and air fry at 200C for 5 minutes or until they are golden & crisp.
1 ½ tablespoons sunflower or any neutral flavored cooking oil
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