Vegan Sriracha Mayo
Vegan sriracha mayo is so easy to make and the perfect way to add some spice to any meal. Ready in just minutes, this creamy, spicy dip is egg free, dairy free and can be made Whole30. Great on sandwiches, wraps, tacos, burgers or as a dip for fries, tots or veggies.
Servings 6
Calories 64kcal
Cost $1.51 Recipe/$0.25 Serving
Equipment
Ingredients
- 1/2 cup cashews $0.93
- 1/4 cup water $0.00
- 2 tbsp sriracha $0.18
- 1 medium lime, juiced $0.33
- 1/2 tsp sea salt $0.02
- 1/2 tsp garlic powder $0.05
Instructions
- Soak the cashews. Pour hot water (boiling water) over the cashews. Soak 5 minutes, then drain the water and discard it.
- Add soaked, drained cashews, water, sriracha, lime juice, salt, garlic powder to a high speed blender.
- Blend on high for 1 minute until creamy.
Notes
Top tips:
- Be sure to soak the cashews so they blend easily (check out the tips on how to soak cashews in the post). Even if you are using a high speed blender, I always recommend soaking the cashews to get the creamiest mayo in the least time.
- If you want to make this with store bought mayo, simply omit the cashews and the water, and combine the ingredients in a jar.
- This creamy spicy mayo will thicken as it sits in the fridge, because it is made with cashews. If it gets too thick, you can thin it out by adding water 1-2 teaspoons at a time.
- If you are using a large blender like Vitamix, you may need to double the recipe to ensure that there is enough volume to mix properly (as I use a high speed bullet style blender to make my sauces).
- Make it spicier: Add more sriracha or crushed red pepper flakes
- Make it tangier: Add more lime juice or a splash of apple cider vinegar
- Make it sweeter: Add 1-2 teaspoons maple syrup or a teaspoon of coconut sugar
Nutrition
Calories: 64kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Fiber: 1g | Sugar: 1g
