- 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.
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.
- 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