Go Back
–+ servings
sriracha cashew cream sauce

Sriracha Vegan Mayo

Keri Bevan
A spicy, tangy sriracha vegan mayo that's the perfect topping for Asian inspired salads, sandwiches, nourish bowls, potatoes and tacos.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Soaking time 6 hours
Total Time 6 hours 10 minutes
Course Dressings, Sauces
Cuisine Asian, vegan
Servings 8 servings
Calories 98 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

1.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.

Nutrition

Calories: 98kcalCarbohydrates: 6gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 277mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 7mgIron: 1mg
Keyword vegan sriracha mayo
Tried this recipe?Let us know how it was!