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Punchy Herb & Garlic Vegan Mayo

by Ava Szajna-Hopgood
on 6th June 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This is a rich cashew-nut based vegan take on a rich mayonnaise-style dip that’s perfect for serving with crudites or with your favourite pizza. You can also thin the mayonnaise down with a little water to turn it into a punchy salad dressing.

Punchy Herb & Garlic Vegan Mayo

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Soak the cashew nuts for 4-5 hours so they soften down and can be easily blended.


  • 1 cup cashew nuts (soaked for 4-5 hours so they soften down and can be easily blended)
  • 240ml vegetable stock
  • 4 tbsp olive oil
  • Handful of chives
  • 3 cloves garlic
  • 1 tsp Dijon mustard
  • Salt & Pepper
Prep Time


  1. Drain the nuts, then add to the Nutri Ninja cup with the vegetable stock. Press the Start / Stop until until the cashews turn into a smooth sauce- you may need to add a little oil here to help this process.

  2. Once you have the desired consistency, you can start flavouring the mayo. Add in chives, garlic and a little mustard for a punchy, fresh flavour that’s perfect with crunchy vegetable sticks and french fries. Remember to use plenty of seasoning and customise your mayo to suit how you’d like to use it.

  3. Store in a jar in the fridge and use for up to one week.

Ava Szajna-Hopgood

Ava is a vegan food writer, stylist and recipe developer living in London. She set up Guac & Roll in 2012 and loves sharing vegan food with friends and family at every opportunity. Guac has now been featured in Stylist, Munchies, HelloGiggles, Chickpea Magazine and The Debrief. Ava now works full time as a food writer and as a resident vegan cook at retreats. In her spare time, she runs supper clubs in London, Manchester and Berlin.
Read more posts by Ava Szajna-Hopgood