Soak the raw cashews in water for 2 to 4 hours.

Drain and rinse the cashews under cold water.

Place the soaked cashews, apple cider vinegar, lemon juice, Dijon mustard, salt, and water into your blender.

Blend on high speed until you achieve a smooth and creamy texture.

If the mixture is too thick, add more water, one tablespoon at a time.

Taste and adjust the seasoning if needed.

Transfer the mayonnaise to a clean storage container.

Store the mayonnaise in the refrigerator for up to one week.