Red and Green Mojo Sauces also known as Mojo Rojo and Mojo verde are the most popular sauces uses in Canary Islands. Mojo Rojo is a rich red coloured sauce made with red peppers, dry chillies, paprika, garlic, cumin, olive oil and vinegar. Mojo verde is made with green peppers, coriander leaves, cumin, garlic, olive...
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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