This spicy cashew avocado mayo is a great dipping condiment for sweet potato or regular fries. It also works well as a topping for your favourite buddha bowl or baked tofu! It’s free of processed oils, super creamy and delicious.
We made this spicy cashew avocado mayo to include in this recipe for our Bánh Mì Inspired Bowl. You can honestly spread it anywhere you’d use mayo, though.
You can get away with soaking your cashews for as little as 30 minutes if you have a high-speed blender. Our recommendation is to soak them for no more than 4 hours as they begin to break down. Once this is done, you process the nuts, filtered water, lemon juice and wine vinegar in the blender until it’s super creamy. Add the remaining ingredients, process again and it’s ready. Spicy Cashew Avocado Mayo. Just like that, it’s super easy and quick!
You can enjoy your spicy cashew avocado mayo as a topping on our Black Bean Veggie Burgers, on these White Bean and Artichoke Patties or on this Vegan Chickpea Tuna Sandwich. It also goes great on a sandwich made with these Baked Tempeh Bacon Strips.
Let us know if you make this spicy cashew avocado may because we’re always looking for your feedback! Leave a comment and a rating and don’t forget to show us yours by tagging us @plantedandpicked on Instagram and hashtagging it #plantedandpicked. Cheers friends!
- 1 cup raw cashews
- 6 tbsp filtered water
- ¼ cup lemon juice
- ¼ cup white wine vinegar
- 1 tsp nutritional yeast
- ½ tsp sea salt
- 1 avocado, peeled and pit removed
- 1½ tbsp sriracha sauce
- 2 tsp dijon mustard
- Soak cashews in filtered water (this soaking water is in addition to that shown in the ingredients) for at least 30 minutes or up to 4 hours and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
- Add the cashews, the filtered water, lemon juice and wine vinegar to the blender and blend to produce a smooth creamy consistency. You may need to scrape down the sides of the blender to ensure that all of the cashews are blended smoothly.
- Add the avocado, sea salt, sriracha and dijon mustard to the cashew cream in the blender and blend until smooth. Place in a suitable container and store in the refrigerator. The mayo will thicken in the refrigerator.