DAIRY FREE SPICY MAYO
This is a delicious low calorie sauce perfect for pairing with our potato pancakes, roasted sweet potatoes, any salad, or buddha bowl! Drizzle on top of almost anything and you will be pleasantly surprised.
| Ingredients | Quantity |
|---|---|
| Cashews ( raw unsalted) | 1 cup soaked in hot water |
| Water | 6 tbsp. |
| Lemon Juice | 2 tbsp. |
| Maple Syrup | 1 tbsp |
| Siracha | 2tbsp |
| Vegan mayo ( Hellmans) | 2 tbsp. |
| Salt | pinch |
Directions:
- Soak the cashews in hot water for 15-20 minutes.
- Rinse and drain them and add them to a high speed blender.
- Blend the cashews with 3tbs of water until smooth and creamy. About 3-4 minutes.
- Add the remaining 3tbs of water, lemon juice, salt, maple syrup, sriracha, and the mayo to the blender and continue to process.
- Blend until very smooth, stop to scrape down the sides of the blender when needed.
- 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.
Tips: This spicy mayo will keep in the fridge for up to a week. We recommend freezing the sauce in ice cube trays for later use. The frozen mayo will keep up to 3 months.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
