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!
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Vegan Sriracha Mayo
- Prep Time: 20 mins.
- Cook Time: 5 mins.
- Total Time: 25 minutes
- Yield: 1 cup 1x
- 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
- 1/4 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.
- Category: Dips & Spreads
- Method: Blend
- Cuisine: Vegan
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.
★★★★★
Delicious vegan sriracha mayo recipe.
★★★★★
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.
★★★★★
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) 🙂
★★★★★
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.
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:)
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.