Mayonnaise is typically made out of eggs, oils and sometimes, mustard. All by themselves, these ingredients are not unhealthy, especially if organic extra virgin olive oil is used. Commercial mayos are usually made with low quality oils – mostly polyunsaturated soybean oil.  Saturated fats would be a healthier choice, but they would thicken the mayo too much. Additionally, in processing, a lot of the nutrients from even the healthy ingredients are lost. Alternatives like Vegenaise (soy mayonnaise,) are also in essence,  processed products, albeit vegan ones.

So, if you like mayo and want to have a healthy sandwich, you have two choices: make the mayonnaise yourself or make a vegan soy-free mayonnaise yourself. Considering the health benefits of turmeric, I like to add it to my food. If you don’t care for curry, simply omit it. I love the way the curry flavor enhances  any food. It also doesn’t disappoint in a simple sandwich of lettuce, shredded carrots and cucumbers with some raisins. Put enough curry mayo in this kind of a sandwich and your toddler may not find any veggies in his lunch!

I believe macadamia nuts are better than cashews in this recipe as they create a fuller and more “mayo-like” flavor. Store this mayonnaise in a refrigerator for up to a week.


1 cup macadamia nuts, soaked for 1-2 hrs. in 2 cups of water, drained
1/2 tbsp. paprika
2 cloves garlic
3 tbsp. lemon juice

1 tbsp. curry powder

2 tbsp. coconut oil

2 tbsp. olive oil

1/4 onion, chopped
2 tbsp. parsley, finely chopped

1/4 cup of water

optional:  1/4 tsp. mustard

Sea salt to taste

Combine all ingredients  in a blender or food processor and process until creamy.

Image by Jersey Bites