This amazing Vegan Sriracha Mayo recipe is made with a combination of tofu & cashews. It’s creamy, rich, tangy, SPICY, and delicious.
If you Google “vegan mayo recipe” you’ll get several responses. Tofu Mayonnaise. Vegan Cashew Mayonnaise recipe. Aquafaba mayo. And, a ton of recipes with oil (which we don’t do). The list goes on and on.
But, I have to say I was a little surprised at the lack of healthy vegan Sriracha mayo recipes. And, that’s a shame! So, with a little thought and not much effort, I came up with my own recipe. And, it’s awesome and easy!
But, I warn you now. It’s got some kick. Are you ready? Let’s make it!
How Do You Make Vegan Sriracha Mayo
All you need are 7 or 8 simple ingredients and about 5 minutes.
So, here goes the process…
Blend the cashews and tofu with dijon mustard, lemon juice, apple cider vinegar, maple syrup, garlic, onion powder, and a little salt. Stop and scrape down the sides of the blender if needed because you don’t want any chunks. It should look like mayo when you’re finished.
NOTE: If you don’t have a Vitamix or high-speed blender allow an extra 20 minutes to let the cashews soak.
Once you’re finished blending just pour the tofu cashew mayo into a bowl, add the sriracha, and mix until it’s well combined.
That’s it! Delicious Vegan Sriracha Mayo! Without a doubt, it’s one of my favorite dairy free mayonnaise recipes.
How Long Will It Keep
You can store this spicy vegan mayo in your fridge for 5-7 days. But, I highly doubt it will last that long.
If I were you I’d make a double batch.
This wonderful vegan mayo recipe is not just for sandwiches.
You will LOVE this Vegan Sriracho Mayo. Why? Because it’s…
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!Print