Spicy Cashew Mayo (Raw, Vegan)

I’ve never been a fan of mayonnaise, but this isn’t your typical mayo.

spicy cashew mayo in a bowl

Instead of the traditional ingredients, this mayo features heart-healthy cashews, lemon juice, and dates, plus a spicy kick from sriracha sauce!

The red chili peppers used in sriracha contain capsaicin, which is known to boost metabolism and aid in weight loss. It can also boost your endorphins, enhancing your mood and memory. Sriracha is also thought to improve the body’s ability to dissolve blood clots, fight inflammation and colds, and improve circulation. Not to mention, it’s unique, spicy flavor can be downright addictive.

This spicy mayo is the perfect addition to any sandwich or wrap, and can also serve as a tasty dip!

Spicy Cashew Mayo (Vegan)
makes about 1 cup

Adapted from this recipe

Ingredients:

1 cup raw cashews, soaked for 2 hours and drained
6 tablespoons water
3 tablespoons fresh lemon juice
1/2 teaspoon fine sea salt
2 soft Medjool dates
2 teaspoons sriracha sauce, or to taste

Directions:

Combine the cashews, water, lemon juice, salt and dates in a high speed blender, and blend until very smooth and creamy. Transfer to a storage container, and stir in the sriracha sauce, adding a teaspoon at a time until you achieve the level of spiciness you desire. Chill in the fridge for at least an hour before serving, to allow the mayo to thicken and the flavors to meld.

Store in a sealed container in the fridge for up to a week.

spicy cashew mayo in a bowl

5 from 6 votes
Spicy Cashew Mayo (Vegan)
Prep Time
10 mins
Total Time
10 mins
 
This spicy mayo is the perfect addition to any sandwich or wrap, and can also serve as a tasty dip!
Course: Snack
Servings: 8
Calories: 107 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup cashews , soaked for 2 hours and drained
  • 6 tablespoons water
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 soft Medjool dates
  • 2 teaspoons sriracha sauce , or to taste
Instructions
  1. Combine the cashews, water, lemon juice, salt and dates in a high speed blender, and blend until very smooth and creamy.
  2. Transfer to a storage container, and stir in the sriracha sauce, adding a teaspoon at a time until you achieve the level of spiciness you desire.
  3. Chill in the fridge for at least an hour before serving, to allow the mayo to thicken and the flavors to meld. Store in a sealed container in the fridge for up to a week.

Enjoy!

Substitution Notes:

  • If you don’t care for cashews, I assume another mild-flavored nut, such as Macadmia or Brazil nuts, could work as a replacement. Sunflower seeds may also work, but you’ll have to make additional adjustments to compensate for their bitter flavor.
  • If you don’t care for lemon juice, vinegar could also work, but I’d use less of it, since vinegar is more powerful in flavor than lemon juice.
  • If you don’t want a spicy mayo, simply omit the sriracha sauce!

Reader Feedback: Are you a fan of mayo, or spicy mayo? What’s your favorite type of sandwich spread?

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Comments

Fit n Fifty

Sounds delish! What are you eating it with?

    Megan

    I love it on veggie sandwiches or wraps.

Abbi*tarian

This sounds neat & tasty :0). Thanks for coming up with it & sharing it! It makes me want to eat sandwiches, again 8). (I tend to eat wraps.) Do you have a favorite gluten-free sandwich bread/roll?
My favorite condiment for my wraps is Whole Foods’ Zesty Tahini Dressing – yum!

    Abbi*tarian

    Oh, I also have a question! Since, I don’t have a high speed blender, will cashew butter work just as well, or would it be too oily? If it’s just as workable in this recipe, then how much do you think we should use? Thanks so much!! Blessings to you all!

    Megan

    My favorite gluten-free bread is the Brown Rice or Millet bread made by Food For Life. The slices are pretty thick and dense, so they usually make for good open-faced sandwiches. And cashew butter should work fine, too! 1 cup cashews = 1/2 cup cashew butter.

      Abbi*tarian

      Oooh, I’ll check out that millet bread! Ah, that makes sense! Thank you for both of those tips & the best to you!

the delicate place

thank you so much for this! i try to buy the evoo mayo but i still know there’s a lot of crap in there. even though i am omni, i do love vegan eats whenever possible! now i can have a vegan and healthy mayo!

Joy @For the Love of Leaves

Yum! I agree, I’m not a fan of mayo and usually I’ll just smear avocados on wraps and such, but this will be a great alternative!

Melissa

Hi Megan! Im a fan of your blog, love your recipes!

I love Sriracha but stopped eating it beacause of 2 of the ingredients listed in the bottle; potassium sorbate and sodium bisulfite.

Are these ingredients ok?

Thanks from Mexico!!

    Megan

    They make an organic sriracha sauce that would be more preferable, but I couldn’t find it at my local store. I keep my sriracha use to a minimum, so I’m not too concerned with using this brand on a rare occasion, but if you’re going to use it regularly, I’d recommend looking for the higher quality version.

Meagan

This looks SO awesome! You’re so amazing!

BTW did you know that there is ORGANIC siracha? And it has no bad preservatives? I found some a few months ago at WFM and have been enjoying it 🙂

    Megan

    I’ve heard of it, but couldn’t find it at the store. I’ll keep my eye out for it!

Brittany Shook

The organic one is by Organicville. http://organicvillefoods.com/products/condiments/sriracha-sauce/
It’s delicious!

Lisa

YUM YUM YUM! I make cashew mayo almost every week-but never with siracha! I will have to try it 🙂

Lisa

Yum, what can you use in place of the dates?
Thanks

    Megan

    I haven’t tried anything else, but maybe maple syrup or honey? You’ll just have to add it to taste.

KP

Is this properly combined if you use it on bread for a veggie sandwich?

    Megan

    Technically, it wouldn’t be properly combined with bread, but if you’re only using a teaspoon or two, I wouldn’t worry about it slowing down digestion.

Lilja

This is genius! A healthy mayo?? .. ridiculous, love it. I’m definitely trying this one

Lora

Where do you get your cashews? I need to find some that are gluten, soy, corn, dairy free. Any help would be greatly appreciated!

Thanks!

    Megan

    I usually buy mine at Trader Joe’s, but if you need a higher quality, I’d recommend looking into Nativas Naturals: http://amzn.to/YrdiFL Their cashews are certified 100% Organic, Non-GMO, Raw, kosher, gluten-free, and vegan.

teepsk8

this is awesome, I made it 2 days ago. It makes it much easier for me to enjoy tuna and egg salad/deviled eggs. Thanks this is great!

Jennifer

Hi Megan! Could this mayo be used to replace traditional mayo in baked casserole dishes? I have this amazing broccoli casserole recipe that my mom used to make for us when we were kids, and I would LOVE to adapt it to be healthier.

Kelly

Oh this sounds heavenly! I used to love love love mayo but alas it has become one that I no longer enjoy…that is, until now 🙂 Looking forward to trying it as well as the sriracha sauce. Thank you!

Anna

Could I use cashew butter??? Instead of the raw cashews? And what substitute the dates? Thanks! Love ur recipes!

Jennifer

Has anyone tried using this mayo to replace traditional mayo in baked casserole dishes? Megan, do you have any advice on this?

SpE

This is the best vegan no-oil mayo recipe I’ve come across. I made a small modification since I did not have the hot sauce, I used about 1-tbsp of mustard and 1/2 a serrano pepper. It was the perfect kick for my taste. I made two different summer salads with the mayo: potato w/cherry tomatoes and broccoli slaw. Wonderful! Thanks for the recipe 😀

Jessica

omited the sarchira. kept everything else and added more lemon juice, lemon zest, dried dill, rubbed sage, and garlic powder. tastes like a great dipping sauce for sweet potato fries as well!!

Nicole

I made this recipe without Sriracha – which, I realize, bypasses the “spicy mayonnaise” thing entirely. However, this mayo had a delicious destiny of its own to aspire to! I mixed the whole recipe with two heads of broccoli florets, one cup of matchstick cut carrots and 3/4 cup raisins for a yummy raw salad and it was sweet, crunchy, tangy and delicious. Thank you for this nutritionally dense mayo substitute! I have difficulty eating most raw vegetables that haven’t received a coleslaw-esque treatment because the fibrous texture and bitter taste severely nauseate me (!!!), but letting them marinate in this cashew mayonnaise makes for a happy, healthy, veggieful belly. 🙂

Molly

We just had this tonight on top of some Maple Sweet Potato Pecan burgers and it was SO good! Thanks so much for sharing the recipe. 🙂

Lizeth Landell

HELLO !!! I LOVE YOUR BLOG, THANKS!!!! I HAVE A QUESTION,. I LIVE IN CHINA, SO I FOUND CHINESE DATES, IT CAN WORK WITH THOSE?
🙂

Jill

Hi!

I’ve tried about thirty recipes (many more than once) from this blog in the past couple months. I have had great success with about 95% of them. For some reason, though, I can’t make this recipe work. I tried it for the second time tonight… The first time, I followed it exactly and couldn’t get it to come out smooth. Tried it again tonight and still can’t get it smooth/creamy, even after adding an additional four tbsp. of water (one at a time). I’ve used my Vitamix both times and soaked my cashew for at least two hours both times… Never had any issues getting other recipes to come out creamy, either. In fact, I made the sour cream recipe from Oh She Glows immediately prior to this and it came out fine. Any suggestions from any other readers? Thanks in advance!!

Julia

Wow. Megan never ceases to amaze me. I honestly spent more time licking the food processor than it took to make this amazing dish. You would never know that this isn’t traditional spicy mayo, other than the fact that it tastes so much better than any spicy mayo I’ve ever had! This will definitely become a staple in my household. Thanks, Megan!

MariaS

Rubbed on grilled corn and used it to dip cucumber… It was delicious

Laura Thorn - RawRapture

Raw, rice-less, sushi roll with Avocado, ginger and spicy mayo…..

I’m a raw chef, and my favorite food just might be avocado and kanpyo (soaked and sweetened with coconut nectar), wrapped in nor I as a bankroll, with ginger, wasabi , and this spicy mayo, made with powdered og. chipotle …Yum!
5 stars*****, thank you-

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