Vegan mayonnaise with no added oil that comes together in just a few minutes, and stays emulsified thanks to cashews and aquafaba.
Drain the soaked cashews and add them to a blender. (I use either my Ninja or my Magic Bullet for this recipe). Pulse a few times to break the cashews into crumbles. Add the aquafaba and water and blend. Add the rest of the ingredients except for the regular salt, and blend until completely smooth.
Taste for seasoning and add salt to taste; I used 3/8 tsp when making this with liquid from 365 brand canned chickpeas. Add more lemon to taste if desired. Store your oil-free vegan mayonnaise in an airtight container in the refrigerator; it lasts around a week or more.
Aquafaba is the cooking liquid (NOT soaking liquid) from beans. The easiest way to get it is to buy a BPA-free can of white beans or garbanzos and take the liquid, minus the beans, from the can. Adjust the salt levels in this recipe depending on how salty the aquafaba is. You can also use your own homemade aquafaba from cooking beans.
Kala namak is an optional ingredient that gives a natural "eggy" flavor to the vegan mayonnaise.
This recipe isn't raw or paleo because of the aquafaba. It's possible you might be able to use sunflower lecithin or another binding or thickening ingredient that meets those criteria; but I haven't tested it.
VARIATIONS: Make spicy chipotle or sriracha mayo by adding hot sauce of choice; add fresh garlic and extra mustard to make more of an aioli style sauce; substitute some of the cashews with avocado for a green version (will not keep as long in the fridge)!