This vegan cashew spicy mayo is easy to make and amazing with sushi, fries, burgers, wraps, rice bowls and more.

Scooping a spoonful of sauce out of a small jar.

Recipe Features

  • contains no oil or mayo – instead it’s made with cashews!
  • vegan and can be gluten-free – works for those with dietary restrictions
  • versatile – use as a dip, spread or sauce

What You’ll Need

Cashews and various sauces in small dishes.
  • cashews – use plain, raw cashews with no added oil or salt
  • lime or rice wine vinegar – both work well for the acidity
  • maple syrup – a touch of natural sweetness to balance the acid, you can also use agave
  • soy sauce – use light soy sauce or if needed, gluten-free tamari
  • sriracha – easy to find in well-stocked grocery stores or Asian grocery stores, look for the red sauce with the green tip lid

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.

Raw cashews soaking in a glass container.
Raw cashews in a glass bowl.

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.

Add cashews to a blender.
Cashews, water and sriracha sauce in a blender.

Transfer the mixture to a bowl or container and serve right away or store for later!

Pouring sauce from a blender into a glass jar.

Notes and Tips

  • Soaking: If you’re in a pinch and have a high-speed blender, you can skip the soaking for the smoothest result, I still recommend soaking at least 4 hours for a high-speed blended and 8 hours for a regular blender.
  • Quick Soak: If you’re short on time you can boil the cashews for 10 minutes rather than soaking.
  • Serving: Serve as a dip for sushi, sweet potato or regular fries, a spread for sandwiches, burgers, buns and wraps or sauce for rice and noodle bowls.
A jar of sauce with a spoon in it.

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.

Quick Tip: 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!


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A jar of sauce with a spoon in it.

Vegan Spicy Mayo

  • Author: Deryn Macey
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 3/4 cup 1x
  • Category: Sauce
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan

This vegan spicy mayo contains no mayo, it’s made with cashews instead! You’ll love this spicy dip with sushi, rice, burgers, wraps, bowls and more.


Scale

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 + 1 tsp sriracha sauce 

Instructions

  1. 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
  2. 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.
  3. Transfer the mayo to a container and serve right away or store for up to 1 week in the fridge.

Notes

Soaking: If you’re in a pinch and have a high-speed blender, you can skip the soaking for the smoothest result, I still recommend soaking at least 4 hours for a high-speed blended and 8 hours for a regular blender.

Quick Soak: If you’re short on time you can boil the cashews for 10 minutes rather than soaking.

Serving: Serve as a dip for sushi, sweet potato or regular fries, a spread for sandwiches, burgers, buns and wraps or sauce for rice and noodle bowls.

Storage: Store in an airtight container in the fridge for up to 1 week. Leftovers can be stored in an airtight container for up to 3 months. For single-servings, try freezing in an ice cube tray then transferring to a bag or container so you can small servings from the freezer as needed.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 116
  • Sugar: 3.6 g
  • Sodium: 364 mg
  • Fat: 8.3 g
  • Carbohydrates: 8.6 g
  • Fiber: 0.7 g
  • Protein: 3.5 g

Keywords: vegan spicy mayo, spicy mayo recipe, vegan sriracha mayo