A creamy, tangy, and SPICY vegan mayo that’s perfect for spreading into sandwiches and wraps, or dunking your favourite dippers. It’s made using wholesome ingredients and is ready in no time.
This recipe was originally published in May 2018. It has been updated for content and photos.
This vegan spicy mayonnaise is simple to prepare, using only a handful of pantry-friendly ingredients. So much flavour is packed into this spread, with so little effort required.
This one is inspired by our oil-free vegan mayo but this time, it’s spicy, and reminiscent of sriracha mayo, but vegan, of course.
It’s protein-dense, gluten-free, dairy-free, egg-free, soy-free, oil-free, and I even have a nut-free version. Plus compared to store bought vegan mayonnaise, this version is FAR more wholesome.
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Ingredients + Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
I have two fantastic ways to make this. One uses creamy cashews as the base, and the other uses raw pumpkin seeds or pepitas for a nut-free version.
For the spicy cashew mayo:
Here’s what you’ll need to make the cashew version of our spicy vegan mayo recipe.
- Cashews: Use raw cashews that have not been roasted or salted.
- Lemon/Apple cider vinegar: For tangy flavour.
- Spices: Garlic powder, salt, and cayenne for the perfect blend of flavour and heat.
Add everything to a high-speed blender, starting with ⅓ cup of the water, and blend. (photo 1)
Add the remaining water and continue blending until smooth. (photo 2)
NOTE: If you don’t have a high-speed blender, soak your cashews in boiling hot water for 30 minutes first and then drain, and proceed with the recipe.
Transfer the spicy vegan mayo to a clean and dry glass jar or container and refrigerate for 1 hour or longer before serving.
It will thicken a little in the fridge and tastes best chilled.
For the spicy pepita mayo:
Here’s what you’ll need for our nut-free pumpkin seed version of our vegan spicy mayo recipe.
- Pumpkin seeds/pepitas: Provides an excellent flavour base for those looking for a nut-free vegan mayo option.
- Lemon/Apple cider vinegar: For tangy flavour.
- Spices: Garlic powder, salt, and cayenne for the perfect blend of flavour and heat.
- Mustard: Optional, but recommended for added tangy flavour and zip.
Add everything to a high-speed blender, starting with ⅓ cup of the water, and blend. (photo 1)
Add the remaining water and continue blending until smooth. (photo 2)
Transfer the spicy vegan mayo to a clean and dry glass jar or container and refrigerate for 1 hour or longer before serving.
It will thicken a little in the fridge and tastes best chilled.
NOTE: This version won’t turn the traditional pink colour of sriracha mayo but the flavour is bang on!
How to use it
Here are some of the MANY ways you can use our spicy vegan mayo:
- Dunk potato wedges, fries, and sweet potato fries (my personal favourite)! Truly, any kind of potato works well. Try whole baked, hash browns, and even potato salad would all be winners here!
- Spread it into sandwiches, burgers, and wraps, or spice up your avocado toast.
- Use it to dip raw veggies or spread some onto grilled or roasted vegetables.
- Dip tortilla chips, pita wedges, pizza crust, or baked plantains.
- Use it with finger foods like spring rolls, vegan sushi, or these chickpea or lentil nuggets.
- Lick the bowl, lick the spoon, I won’t judge you. 😉
Variations + Substitutions
- For nut-free, use raw pumpkin seeds instead of cashews. The colour won’t be pink, but the flavour is spot on!
- For extra spicy vegan mayo, increase the cayenne pepper to ¾-1 teaspoon. Half a teaspoon is perfect for me, and I’d call it a medium spice level, but adjust to your taste.
- If you don’t have cayenne pepper, use hot sauce like Frank’s or Sriracha (whatever you have). You’ll need 1-3 tablespoons of hot sauce, compared to ½-1 teaspoon of cayenne pepper for similar heat results. (NOTE: Sraracha is spicier than Frank’s, so start with less, taste, and add more if needed.)
- You may also try red pepper flakes if you don’t have cayenne.
- Want it mild? Skip the cayenne and use smoked paprika for a smoky vegan mayo.
- For extra tang, add a teaspoon of yellow mustard.
- Want extra zing? Try lime juice instead of lemon juice.
- For sweet + spicy vegan mayo, use pineapple juice instead of lemon or lime. Or add 1 tablespoon of maple syrup.
- For umami flavour, add 1-2 teaspoons of soy sauce or Tamari for gluten-free but make sure to reduce the salt.
Equipment
To blend the dip, you'll want a strong blender, such as a Vitamix. It will puree the cashews or pumpkin seeds until completely smooth.
If you don’t have a strong high-speed blender, soak your nuts or seeds in hot water first, for at least 30 minutes to soften them, and make them easier to break down.
Storage
Keep your mayo in a glass jar or airtight container in your fridge for up to 1 week, if it lasts that long!
Or freeze it airtight in a freezer-safe container for up to 3 months.
Expert Tips
- If you don’t have a Vitamix or another high-speed blender, soak your cashews or pepitas in boiling hot water for 30 minutes first. Then drain them and proceed with the recipe.
- Start your blender at a low speed and gradually increase it so you don’t have loose cashew bits flying up to the top of your blender.
- Scrape down the sides if needed for a smooth and creamy consistency. You don’t want chunky pieces in your dip.
- Start blending with only ⅓ cup of water first. This helps with a smoother consistency since the cashew pieces have less room to float around in. Then add the extra 2 tablespoons once smooth and re-blend to incorporate.
- Refrigerate for at least one hour before serving, as it tastes best cold and thickens nicely in the fridge.
More delicious vegan dips
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup raw cashews or shelled raw pumpkin seeds
- ⅓ cup + 2 tablespoons water
- 2 tablespoons lemon juice approx. half a lemon
- 1 tablespoons apple cider vinegar
- 1 teaspoon garlic powder or onion powder
- ½-1 teaspoon cayenne pepper or to taste
- ¼ teaspoon sea salt or to taste
- 1 teaspoon yellow mustard optional, skip for less tang
Instructions
- Add all your ingredients to a high-speed blender, starting with just ⅓ cup of the water, and blend until smooth. Start on low and gradually increase the speed so you don't have loose cashew bits flying to the top of the blender. Once smooth, add the remaining water (if desired) and blend to combine.
- Refrigerate for at least one hour, as it tastes best cold. Then serve with veggies, fries, pizza, sandwiches, wraps, or burgers. Enjoy
Christine S. says
Great sauce. I added a little too much cayenne (hot!) but still good. I used it to top fried tofu with my rice and stir fry. It was very good.
Rosa says
Glad you enjoyed it!
Mirna says
This is my favourite go-to vegan mayo I have ever tried!! I didn’t change a thing and it was perfect for us. Thank you!☺️
Rosa says
Absolutely thrilled to hear that, Mirna! Thanks for the review. 🙂