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Sauces & Dressings

Vegan Spicy Mayo

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

This recipe is by Running on Real Food

SHOP INGREDIENTS

Vegan Spicy Mayo

  • Prep Time:
  • 8 hours
  • Total Time:
  • 8 hours
  • Yields:
  • 3/4 cup

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

directions

  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 the 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 fridge.

Notes

  • Contain no oil or mayo – made with cashews!
  • Vegan and can be gluten free
  • Versatile – use as a dip, spread or sauce
 
Soaking: If you’re in a pinch and have a high-speed blender, you can skip the soaking for the smoothest result, I still reccommend soaking at least 4 hours for a high-speed blender 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.
 
 

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