Place the cashew in a pot with water, and bring to a boil cooking for 2 minutes. Remove from heat, and allow to hydrate for 5 minutes. Drain and rinse under cold water.

Place all of the ingredients in a high-speed blend except the olive oil. Purée until very smooth, slowly add the olive oil, while the blender is still puréeing on high speed.

Place the classic vegan mayo in a glass container and cool.