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
Print
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

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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