Vegan Spicy Mayo
This spicy mayo is easy to make and delicious with sushi, rice bowls, and even fries, burgers, and wraps.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course dressing, sauce
Cuisine Japanese
Servings 12 tablespoons
Calories 34 kcal
- ½ cup raw cashews soaked overnight in water, then drained - See Note below
- ¼ cup water more or less, to adjust consistency
- 1 tbsp rice wine vinegar or substitute lime juice, if desired
- ½ tsp salt
- 2 tsp maple syrup or other natural sweetener
- 2 tsp soy sauce or tamari
- 1 tbsp sriracha sauce more, if desired to taste
Put the soaked and drained cashews to a blender.
Add the remaining ingredients.
Blend on low speed, then slowly increase speed to blend on high speed until smooth and creamy. Stop as needed to scrape down the sides of the blender.
Transfer to a container. Use immeidately or keep in your refrigerator for up to one week.
Note: We think that the sauce is the creamiest when the cashews are soaked overnight. However, when you are short on time, you do have options.
Option 1- Quick Soak. In a pot on your stovetop, boil the cashews for at least 10 minutes. Then drain and use as directed.
Option 2- Blend the cashews with water before adding the other ingredients. Make sure they are well combined before adding the rest of the ingredients.
Option 3- Use raw cashew butter in place of the cashews and water. Yes, this does work. You may need to adjust the consistency a bit more, but the results are still delicious! Keyword spicy, sriracha, vegan mayo