You only need five ingredients to make this vegan sriracha mayo. Spicy, creamy and ready to eat in 5 minutes, it's the perfect addition to all your favorite vegan dishes.
I'm obsessed with Sriracha, and who's not? This homemade vegan sriracha mayonnaise is my new favorite go-to recipe. It's the perfect topping for roasted potatoes, nachos, vegan sushi , sandwiches and (so much more!) And, it's dairy free, vegan and Paleo friendly.
The good news is that we're not going to be messing around with aquafaba or any exotic ingredients. This is a straightforward spicy cashew mayo, and it you haven't tried cashew cream sauces, you're going to absolutely love how rich and creamy they are.
- Cashews: You'll need raw cashews, not roasted. Raw cashews will yield that creamy consistency that roasted cashews just won't.
- Water: It's best to use purified water as the cashews will soak up the water, but if you don't have filtered water on hand, tap water will do. The more water you add the thinner your sauce will be, so play around with this to get the consistency that feels right for you.
- Lime Juice: I've used lime juice here in place of the traditionally used lemon juice or vinegar because lime really compliments the sriracha and gives this sauce it's bright Asian zing.
- Salt: I've used sea salt here, as it's a personal preference of mine, but kosher or Himalayan salt will work equally well.
- Sriracha Sauce: If you like a really spicy sauce feel free to add more Sriracha sauce than I've suggested. This recipe is flexible, which is what makes it so great!
- Nutritional Yeast: You can make cashew cream sauce without nutritional yeast, but it adds that background umami note that I think makes it super yummy.
How to make Sriracha Mayo
1.The first step is to soak your cashews for 4-6 hours. I usually throw my cashews in a bowl of water and leave them to soak overnight. Overnight soaking means that your sauce will be packed with nutrients and extra creamy. If you're in a hurry you can go down the no soak route - pour boiling water over the cashews and leave them to soak for 30 minutes. You won't get that extra creamy texture, or nearly as many nutrients, but hey, sometimes you're just pressed for time!
2. Take your cashews out of the soaking water and rinse them well. Put them in a high speed blender and add the purified water. Keep blending until the mixture is smooth and creamy. I've made cashew cream sauce in my food processor as well...it definitely works, the sauce will just be a touch grittier. Take your pick.
3. Now that you've got your base, add in the sriracha, freshly squeezed lime juice, salt, and nutritional yeast. Give it a taste and add more sriracha if it's not spicy enough for you. You can also add more water if you'd like a sauce that's a bit thinner, more like a salad dressing.
That's it! Transfer to a jar or bowl and store in the fridge!
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Frequently Asked Questions About This Recipe
Vegan mayo should stay fresh in the fridge for up to 4 days.
Absolutely! Pour it into an ice cube tray and freeze for easy to use individual portions Once frozen, remove the cubes and store them in a reusable freezer bag. They should stay fresh for up to six months.
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Sriracha Vegan Mayo
- 1 cup cashews, raw Soaked for 4-6 hours, or overnight
- ½ cup purified water
- 2 tablespoon lime juice freshly squeezed
- ½ teaspoon sea salt
- 2 tablespoon nutritional yeast
- 3 tablespoon sriracha sauce
- Soak the cashews for 4-6 hours or overnight. *see note 1 for quick soak method.
- Rinse the cashews and add to a blender or food processor.
- Add the water, lime juice, sea salt, nutritional yeast and sriracha sauce. Blend until the sauce is creamy. Add water 1 tablespoon at a time to thin the sauce to desired consistency.