Vegan Sriracha Mayo
This vegan sriracha mayo is creamy, spicy, and perfect for enhancing your favorite plant-based meals. It's gluten-free, soy-free, oil-free, and delicious!
Servings: 4
Calories: 92kcal
Ingredients
- ½ cup cashews raw, unsalted
- 1 ½ teaspoon lemon juice
- 1 ½ teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- 3 Tablespoons water
- 1 to 3 Tablespoon sriracha chili sauce depending on desired heat level
Instructions
- Add cashews to a small pot of water and bring to a gentle boil for 3 to 5 minutes to soften. Drain and set aside.
- Add water, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and sriracha to a mini bullet blender cup.
- Blend until smooth and creamy. Enjoy!
Notes
- Leftovers: Store leftovers in an airtight container, like a mason jar with a lid, in the fridge for up to 5 days. Freezing is not recommended.
- Substitutions: If you're looking for a low-fat or nut-free version of this recipe, substitute the cashew-based vegan mayo with the silken tofu-based low fat vegan mayo recipe.
Nutrition
Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 241mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
