Vegan Spicy Mayo
This creamy, tangy & spicy, whole-food plant based mayo is super versatile and great for any use your heart can dream of! Level up your sandwiches, sushi, burritos and rice bowls! Makes about 1.5 cups
Equipment
- bullet-style blender
Ingredients
- ⅓ cup raw cashews soaked overnight or boiled for 10 minutes
- 12.3 oz silken tofu, 349g boxed, water packed variety not recommended
- 1½ tablespoons apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt
- ½-2 tablespoons sriracha add and adjust at the end to desired level of spice
Instructions
- Add soaked and drained cashews to a bullet-style blender with all other ingredients, except for sriracha. Blend until smooth and creamy, pushing down sides if needed.
- Add sriracha to mayo mixture, ½ tablespoon at a time until you achieve your desired spice level.
- Enjoy! Store in a sealed jar or container for 5-7 days