Vegan Spicy Mayo
on Aug 07, 2020, Updated Sep 03, 2024
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This vegan spicy mayo is easy to make with just a few ingredients like cashews and sriracha and is great for sushi, fries, burgers and bowls.
About the Recipe
This spicy mayo is made without mayo or oil, instead it’s made with cashews! The recipe is vegan and gluten-free and can be used as as dip, spread or sauce. You can use it for these Vegan Sushi Bowls, Vegan Tofu Banh Mi or or with any burger, wrap, rice or sushi.
For the smoothest consistency, it’s best to soak the cashews ahead of time so they’re nice and soft for blending.
Cashews are excellent for making dairy-free dips and sauces. You can also use them in this Vegan Buffalo Dip and Vegan Spinach Artichoke Dip. They also make a great base for pasta sauces like this Creamy Vegan Carbonara and Vegan Sun Dried Tomato Pasta. The cashew queso from these Sweet Potato Black Bean Tacos is also delicious and versatile.
If you’re looking for a simpler spicy mayo, you can also just mix sriracha into your favourite store-bought vegan mayo.
Ingredients
- Cashews: Use plain, raw cashews with no added oil or salt.
- Lime or Rice Vinegar: Both work well for the acidity.
- Maple Syrup: You can substitute agave syrup.
- Soy Sauce: Use light soy sauce or if needed, gluten-free tamari. Coconut aminos also work.
- Sriracha: This sauce is easy to find in well-stocked grocery stores or Asian grocery stores. You could substitute sambal oelek if needed.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step by Step Instructions
Step 1. Place the cashews in a bowl and cover with a couple inches of water. Soak for at least 8 hours up to overnight then drain and rinse well.
Step 2. Add the soaked and drained cashews and the rest of the ingredients to a blender. Start blending on low and then slowly increase speed until the mixture is smooth and creamy. You may need to stop a few times to scrape down the sides.
Transfer the mixture to a bowl or container and serve right away or store for later!
How to Store
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Leftovers can be stored in an airtight container for up to 3 months.
- Freeze any leftovers in an ice cube tray then transfered to a freezer-safe bag or container for up to 3 months. Perfect if you just want to thaw a couple tablespoons at at time!
More Vegan Sauces
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Spicy Mayo
Ingredients
- 1/2 cup raw cashews
- 5 tbsp water, plus more as needed to adjust consistency
- 1 tbsp lime juice or rice wine vinegar
- 1/2 tsp sea salt
- 2 tsp pure maple syrup
- 2 tsp soy sauce or gluten-free tamari
- 1 tbsp sriracha sauce, or more if desired
Instructions
- Place the cashews in a bowl and cover with water. Soak for at least 8 hours up to overnight. When ready to make the mayo, drain and rinse well
- Add the drained, soaked cashews to a blender with the rest of the ingredients. Start blending on low then slowly increase speed and blend on high until smooth and creamy. You may need to stop a few times to scrape down the sides.
- Transfer the mayo to a container and serve right away or store for up to 1 week in the fridge.
I’ve tried a bunch of these recipes and they usually require veganaise and they don’t turn out great but this one was spot on! Thank you
Thanks, Vanessa! Love this one too, so yummy and so many uses for it 🙂
This is by far my favorite spicy mayo recipe on the internet. Super customizable. Love that it’s made with cashews since I don’t like the taste of jar mayo. I keep a container of this in my fridge every week to use on vegan sushi bowls! Great for meal prep.
Do you have any suggestions of another sauce to add if you want flavor but not spicy? I have a vegan daughter who usually doesn’t like sauces and doesn’t even like a mild kick to things. Thanks!
You can just leave out the Sriracha if you don’t want it spicy. Otherwise, maybe some
sweet chili sauce or ketchup.
I was soaking cashews to make some cheese. When Deryn posted this on instagram this afternoon I knew I had to make it. So glad I did! I ended up doubling the recipe since I had that amount of cashews soaking and used coconut aminos in place of the soy sauce. It’s awesome!! You could use this magic sauce on anything. Thank you for another super simple, great tasting recipe!
Made this as part of the sushi bowl recipe and it is SO yummy!
Im obsessed with this sauce! I didn’t know cashews could taste like this! I love putting this on my “sushi” bowls and I always make double because my husband also loves it. Personally, I think it’s better than actual spicy mayo. I’ve made it multiple times and am never disappointed 🙂
I’ve now made this three times in one month. I look for any excuse to put it on something. Delicious and easy to make.