Vegan Spicy Mayo

5 from 6 votes

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.

Prep Time8

Total Time8

Course: Sauce

Cuisine: American

Diet: Vegan

Servings: /4 cup

Author: Deryn Macey

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.

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