2teaspoonsmaple syrup(13 grams; or 2 pitted Medjool dates)
2tablespoonsSriracha Sauce(30 grams; choose organic, to make sure it's vegan)
Drain the cashews and rinse them well if you soaked them ahead of time. If you didn't soak them, this recipe will still work fine with a high-speed blender.
Trasfer the drained cashews to the blender, then add in the water, lemon juice, salt, maple syrup, and sriracha sauce. Blend until very smooth, stopping to scrape down the blender, when needed. Taste, and adjust the seasonings, if needed. If the cashews aren't blending smoothly, add another tablespoon of water and blend until smooth.
Transfer the mayo to an airtight container and store it in the fridge until you're ready to use it. It will thicken as it chills.
This spicy mayo will keep well in the fridge for up to a week, but I recommend freezing anything you won't use up by then. (An ice cube tray works well, if you want to thaw smaller portions later.) This should freeze well for up to 3 months when you store it in an airtight container.
If you use dates as the sweetener, rather than maple syrup, you may need to add an extra tablespoon or two of water, to help everything blend.
I don't recommend trying to make a half-batch of this recipe, as your blender probably won't be full enough to blend everything smoothly. If you can't use this entire amount in one week, freeze it for future use.