Lemon-Rosemary Mayo (Vegan, Raw, Gluten-Free)



This rich, deliciously creamy mayo is a highly versatile condiment! Enjoy it on sandwiches, wraps, as a dip for veggies, over chopped salads, to bind vegan “mock tuna” salads, etc.  It also offers an opportunity to benefit from fresh rosemary, which has powerful healing properties. Rosemary leaves have antispasmodic, carminative (gas-relieving), antioxidant, and anti-inflammatory properties, notes Michael Balick, PhD, author of Rodale’s 21st Century Herbal. Other issues that may be alleviated by rosemary include joint pain, blood flow, and digestion (which is more important than most people realize). This herb is rich in rosemarinic acid, a plant chemical with potent antioxidant and anti-inflammatory effects. Additionally, research suggests that rosemary may  improve memory and reduce oxidative stress, a hallmark of age-related cognitive decline.  Over time, you may want to increase the amount of fresh rosemary in this recipe to amplify your wellness benefits. Makes about 2.5 cups and keeps well in fridge for several days at least.


2 cups cashews, soaked in water 30 min.

1/4 cup cold-pressed, extra virgin olive oil (or, in place of oil, 1/4 fresh avocado)

1/4 cup freshly-squeezed lemon juice

2 tablespoons fresh, chopped rosemary

2 tablespoons raw apple cider vinegar

2 teaspoons raw agave nectar or maple syrup (or to taste)

1 teaspoon Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon Pink Himalayan crystal salt

Water to thin, as needed


Place all ingredients in a high-speed blender and process until smooth and creamy, scraping down the sides if necessary. Add water as needed to achieve a mayonnaise-like consistency.  This mayo thickens as it chills. Use this anywhere else you would enjoy a rich, piquant, flavor-packed mayo!

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