Begin by soaking your cashews for about 2 hours.

Once soaked, drain and rinse the cashews under cold water.

In your blender or food processor, combine the soaked cashews, lemon juice, Dijon mustard, salt, and 1/2 cup of water.

Blend the mixture on high speed until it is completely smooth.

If it’s too thick, add a bit more water to reach your desired consistency.

After blending, taste your mayo and adjust with more salt or lemon juice if needed.

Transfer the vegan mayo to a clean storage jar.

Store your mayo in the refrigerator for up to a week.