Your Body Is Delicious + Whole Food Plant Based Mayo


You have one life in your beautiful, miraculous, delicious body.

So make it good.
Make it so good that you can feel your cells, alive and thriving, bringing you health and happiness with every single breath you take.

Make it rich.
So rich that when you go to bed at night, you can’t wait to wake up in the morning.

Make it stunning.
So stunning that people don’t look at you, they gaze at you, captivated by the energy and beauty that emanates from every pore of your being.

Make it inspiring.
So inspiring that your destination is an afterthought because you’re so engrossed and smitten with the present moment.

Make it intentional.
So intentional that you break up with haphazardly scrambling and start a lifelong fling with time and space.

Make it mind-blowing.
So mind-blowing that you’re able to do things that even your doctors told you couldn’t be done.

Make it lovely.
So lovely that you admire and have a deep respect for every single one of your imperfections and feel at home and perfectly at ease in your beautiful body.

Make it empowered.
So empowered that you are responsible for every aspect of your gorgeous life and when you get off track, you appreciate the bump in the road, because there was a valuable lesson in the jolt.

Make it breathtaking.
So breathtaking that you inspire the people you love to make healthy choices in their own lives.

Make it peaceful.
So peaceful that freedom is your currency.

Make it magical.
So magical that you get exactly what you need, exactly when you need it, each and every time.

Make it easy.
So easy that the stuff you crave is exactly the stuff that supports you and makes you flourish.

This isn’t a diet. This isn’t a lifestyle.

This is your life.

You get one go around in the scrumptious vessel that is your body,
and you have the power to live EXACTLY as you wish.

Tell your excuses they aren’t welcome anymore.

Pack up your comfort zone and give it a loving goodbye.

Take a breath and surrender to your happiness.

You are right where you need to be.

Subscribe to our Plant Fueled Meal Plans and get everything that you need to eat like a plant based boss and do a succulent makeover on your entire life.

Now for the best plant based mayo out there. Spread this on ALL the sandwiches.

Whole Food Plant Based Mayo

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/4 cup cashews 30g, soaked in water for at least 10 minutes
  • 1/4 cup tahini 55g
  • 1/2 cup unsweetened non-dairy milk 120ml
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 tablespoon Coconut Aminos


  • Drain the cashews and discard the water. Place the cashews into your blender, along with the rest of the ingredients (tahini, soy milk, onion powder, garlic powder, salt, apple cider vinegar, mustard and Coconut Aminos).
  • Blend until super creamy and smooth, about two or three minutes.


This stays good for about a week and it freezes well.

1_whole_food_plant_based_mayo_ingredients_top_shot 3_whole_food_plant_based_mayo_ingredients_top_shot_3 4_whole_food_plant_based_mayo_ingredients_close_up 11_whole_food_plant_based_bread_top_shot 12_whole_food_plant_based_building_top_shot 13_whole_food_plant_based_sandwich_side_shot 14_whole_food_plant_based_sandwich_bite_top_shot 15_whole_food_plant_based_sandwich_bite_side_shot 16_whole_food_plant_based_done_top_shot


Wishing you a happy weekend. May it be filled with loving up on yourself.

Food photography by Christine June

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  1. Lisette Callis on July 28, 2016 at 2:17 am

    how long does it keep?

    • Molly Patrick on July 28, 2016 at 9:37 am

      HI Lisette –
      This keeps for about 7 days.

      • Laurie on September 16, 2016 at 2:42 am

        What kind of bread is that? It looks amazing!!

        • Molly Patrick on September 16, 2016 at 8:18 am

          Hey Laurie –

          It’s Alvarado St. Bakery Sprouted bread. It’s made in Berkeley. It keeps about a week on the counter and it makes AMAZING toast! I often freeze half the loaf so none of it goes to waste.

      • Valerie on October 2, 2017 at 8:25 am

        Can you use something else of the soy milk

        • Team Clean Food Dirty Girl on October 4, 2017 at 7:06 am

          Hi Valerie,

          Yes, you could definitely sub another non-dairy milk here, such as almond milk.

          Team Dirty Girl

  2. Trish on October 12, 2016 at 3:51 am

    Would this work with almond milk? I have all the ingredients except I used up the last of soy milk last night 🙁

  3. Colleen Ballew on January 6, 2017 at 7:16 am

    Can you replace the soy milk with another nut milk without compromising the flavor?

    • Clean Food Dirty Girl on January 6, 2017 at 7:50 am

      Hi Colleen, yes, you can replace the soy milk with another nut milk. I’d recommend almond milk. There may be a tiny flavor change but nothing drastic. 😉

      Team Dirty Girl

      • Marge Teilhaber on March 21, 2021 at 11:19 pm

        5 stars
        How about unstrained oat milk? Strained oat milk??

        • Team Clean Food Dirty Girl - Steph on March 22, 2021 at 8:51 am

          Hi Marge,

          Most of our recipes are very substitution-friendly. I personally prefer oat milk and use it in all instances. If you prefer unstrained oat milk, you’re welcome to try it, but the texture may be offputting. I would recommend strained oat milk, but as always, you do you! It’s your food and it’s important that you do what works for you.

          If you have any other questions, feel free to reach out to us right here.


          • Marge Teilhaber on April 2, 2021 at 8:21 pm

            5 stars
            Thanks, Steph. I’m making your eggless egg salad right now, and when I make it again (I’m sure I’m going to like it), I’ll have cashews ready to make your mayo. I like unstrained oat milk because I find using a nut bag to strain is a huge nuisance. So far for muffins & cakes it’s totally fine. I know mayo is different, but I have a feeling it’ll be fine for me. I’ll try it and report back! Tonight I’m going to use avocado mayo and mix into it all the spices that are in this mayo recipe.

  4. Nicole on June 21, 2017 at 2:59 pm

    I LOVE this “Your Body is Delicious” post! Very moving and inspiring! I so appreciate the suggestion to focus on the JOY of eating healthy, rather than the frustration of feeling “deprived”. Thank you!

    • Team Clean Food Dirty Girl on June 22, 2017 at 6:27 am

      Thank you Nicole. Isn’t just the way, when you think you’re depriving yourself or “can’t have something” you want it all the more. Instead why not have a love affair with tasty and nutritious food and fall in love with yourself. Cheers to you – keep rockin that beautiful bod of yours and fueling with plants!

  5. Holly on July 22, 2017 at 4:55 am

    Can you use brags instead of coconut aminos? (Having a hard time finding that). Thanks!

    • Team Clean Food Dirty Girl on July 24, 2017 at 1:54 pm

      Holly, you can totally use liquid aminos instead of coconut aminos, but realize it will have a slightly different flavor. Coconut aminos have a bit of a sweeter taste whereas liquid aminos have more of a salty taste.

  6. April on August 22, 2017 at 9:48 pm

    5 stars
    I have made this like 3 times now. It’s really yummy. I left out the tahini (didn’t have any on hand) and used liquid aminos. Still tastes great! I’ve used it as a salad dressing too. It’s perfect for when I just want greens for lunch but want a little flavor with it. Thanks for the recipe!

    • Team Clean Food Dirty Girl on August 23, 2017 at 11:34 am

      Hi April,

      Glad you are digging the mayo and thanks for sharing your tip on the liquid aminos, that might help someone else!

      Team Dirty Girl

  7. Kate on August 27, 2017 at 12:44 pm

    5 stars
    Cashews are out of my budget, so I make mine with raw sunflower seeds. Still tastes great!

    • Team Clean Food Dirty Girl on August 28, 2017 at 12:56 pm

      Nice substitute, Kate!

  8. Dominika on October 30, 2017 at 2:58 pm

    What brand of coconut aminos do you recommend?

    • Molly Patrick on October 30, 2017 at 4:28 pm

      Trader Joe’s has them for $2.99! That’s the best deal I’ve found and they taste the same as all the others.

  9. Simple Cole Slaw – Owl's Odyssey on April 22, 2018 at 4:12 am

    […] tbs of Vegan Mayonnaise (here is a great recipe if you want to make it […]

  10. Dawn on April 26, 2018 at 8:35 am

    What is a good substitute for amino ? unable to get it for budget reasons right now

    • Team Clean Food Dirty Girl on April 26, 2018 at 8:42 am

      Hi Dawn, From our substitution guide, soy sauce blended with a little water and soaked date. Coconut aminos are less salty and a little sweeter than soy sauce. We always recommend low-sodium soy sauce in any case and in this recipe, since you are using only 1 tbsp, using 1/2 soy sauce 1/2 water, should work fine even without the date. Hope that helps. ~Karen

  11. Dawn on April 26, 2018 at 8:55 am

    Thank you

  12. Dawn on April 26, 2018 at 9:33 am

    I have one more question. The lady that substitute the sun flower seeds for the cashews . Do you know if she soaked them or not ?

  13. Angela on July 6, 2018 at 5:37 am

    Can this be made with white beans as a substitute for the cashews?

    • Team Clean Food Dirty Girl on July 6, 2018 at 6:09 am

      Hi Angela, You can definitely sub white beans for cashews here but the mayo will be much thinner and it will not have the same mouthfeel. Sunflower seeds or a mixture of white beans and sunflower seeds might also work and give a thicker texture. ~Karen

  14. Jennifer on January 24, 2019 at 9:52 am

    How many servings would this be for?

    • Team Clean Food Dirty Girl on January 24, 2019 at 12:53 pm

      Hi Jennifer, it makes about 1 cup of mayo and there are 16 tablespoons in a cup. It will depend on how you are using it. If you straight-up use it on sandwiches with say, two tablespoons at a time, ~8 servings. ~Karen

  15. Melissa K. on January 27, 2019 at 11:10 pm

    Hi, I am curious as to the macronutrient breakdown for this recipe? It sounds delish, but if it is high in calories it might not work for us right now….

    • Team Clean Food Dirty Girl on January 28, 2019 at 7:13 am

      Hi Melissa,

      Thanks for stopping by! As far as nutrient breakdowns, we don’t calculate them for any of our free recipes or meal plans. Molly talks about why here. You could calculate the calories if you like using one of the freely available nutrient calculators (I’ve used Cronometer in the past). ~Karen

  16. Trish on June 5, 2019 at 8:21 am

    3 stars
    Made this. All I taste is tahini and it was tan in color and runny. What did I do wrong

    • Team Clean Food Dirty Girl on June 6, 2019 at 9:26 am

      Hi Trish, Oh no! I’m guessing it might have to do with the brand of tahini. There are many threads in our private Facebook group about good tahini versus not-so-good tahini. I used a brand called Soom, but Whole Foods 365 and Trader Joe’s brands also get a lot of love. If you just aren’t into tahini, you could use sunflower seed butter to make this as well. ~Karen

  17. sandy allen on February 29, 2020 at 1:18 pm

    Hi, loved the recipe for Tempeh strips and can’t wait to try it, except have never liked smoked flavours so assume best option is just to use ordinary paprika? Also followed the link to Mayo recipe and wondered what nuts would be best sub for cashews please as I am trying to follow a reduced lectin diet – maybe blanched almonds? Many thanks and love your inspirational newsletters. Thank you xx

    • Team Clean Food Dirty Girl - Steph on March 1, 2020 at 1:31 pm

      Hi Sandy! For the smoked paprika, you can just leave it out. Its main purpose in the recipe is to deliver that smokey flavor, so no need to substitute (unless you want to!). For the cashews, you could sub with almonds as you suggested or sunflower seeds. Have you seen our Substitution Guide? It’s a great resource for finding reliable substitutes. We hope you enjoy!

  18. Rebecca Ruthenberg on August 23, 2020 at 12:46 pm

    5 stars
    This is very good! I omit the salt and just use Bragg’s Aminos and it comes out perfect! My tahini was runny so I added some raw sunflower seeds to thicken. And i make a double batch because I use it in Chickpea salad every week!

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