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 can use it as a dipping sauce for my Crunchy Baked Onion Rings, a dressing on this Buddha Bowl, or an amazing spread on my Vegan Carrot Hot Dogs. The possibilities are endless.
You will LOVE this Vegan Sriracho Mayo. Why? Because it’s…
- Low-Fat
- Creamy
- Rich
- Tangy
- Spicy
- Easy
- Delicious
If you want more vegan dips and spreads be sure to try my Cashew Sour Cream, Tofu Sour Cream, & Creamy Rich Vegan Mayo.
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
Vegan Sriracha Mayo
- Prep Time: 20 mins.
- Cook Time: 5 mins.
- Total Time: 25 minutes
- Yield: 1 cup 1x
- Category: Dips & Spreads
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Description
Amazing Vegan Sriracha Mayo recipe that’s made with a blend of tofu & cashews. It’s creamy, rich, tangy, SPICY, and delicious.
Ingredients
- ¼ cup raw cashews soaked in warm water for 20 minutes.
- 1 12.3 ounce box of siken tofu
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 2 tsp. dijon mustard
- 1 Tbsp. minced garlic or 1 clove of garlic roughly chopped
- 2 tsp. maple syrup
- 1 tsp. onion powder
- Salt to taste
- 3 Tbsp. sriracha
Instructions
- Drain the cashews and add to a blender.
- Add all the remaining ingredients except for the Sriracha and blend until the mayo is smooth and creamy. Stop if you need to scrape down the sides and check flavor.
- Once the mayo is ready pour into a small bowl, add the sriracha, and whisk until well combined.
So good. Didn’t have silk tofu so used firm and added 1/8 cup water (plus a little more to get thinner. Seems to be smooth enough for a dip. Used garlic powder as I’d ran out of garlic cloves. Also used about half yellow mustard as we didn’t have Dijon. Sooo…yummy even with modifications.
This looks tasty! Any thoughts on what to use instead of tofu if I need to avoid soy products? Could I just increase the amount of cashews and eliminate the tofu, with decent results?
Hi, Janet! Yes, use 1 cup of cashews. It should work just fine.
Love this! I substituted 1 Tbl. of honey for the maple syrup, and
added a heaping Tbl. of chipotle in adobo, in addition to the Sriracha,
for more color and kick. A fabulous sauce for dipping raw vegetables,
on top of a baked potato or roasted asparagus. Can this be frozen?
I would love to make a big batch and freeze in ice cube trays.
Thank you Shane!
Love your alterations and way to make it work for you! Honestly, I haven’t tried freezing but the idea of ice cube trays sounds great! I say go for it. Most recipes started as a dare:)
I just made this today and it is great! I used it on chickpea (not-tuna) salad, and it was delicious. I think it is my new favorite dressing! I love that it is mostly tofu, but has enough cashews to make it rich and creamy. I can even add some pickle relish and make a Thousand Island-style dressing! Thanks for keeping the simple and tasty WFPB recipes coming! it keeps me from going off the rails.
Danetta, thank so much and I’m so glad you enjoyed it. It’s become a family fave in my house. And, I’m happy you find the recipes accessible and good. Blessings.
I just put this together to put on my lunch today. It tastes so good! Thanks, I saw this posted to the Well Your World Facebook group
Wow! Thanks so much, Michael. And, so glad you liked it. I really appreciate your kind words and taking the time to reach out. (P.S. It’s good on rice too) 🙂
Can’t wait to try this wonderful recipe , any particular type of silken tofu ( lite or firm ) recommended? Also , can it be frozen .. how many days does it last in refrigerator?
Thank you so much !
Great, Aarti! I hope you enjoy it. I prefer firm or extra firm silken tofu. This does not freeze well but it will keep in the firdge for 5-7 days.
Delicious vegan sriracha mayo recipe.
We used to be able to buy a pasta salad with smoked tofu that had this type of sauce – now I can make it!
ABSOLUTELY, COLLEEN! I hope you enjoy it and brings back many happy memories:) Blessings and peace.