This Low Sodium Vegan Spicy Mayo packs loads of flavor while keeping the sodium lower than Lux Oil-free Vegan Sriracha Mayo. If you use my Oil-Free Vegan Mayo as the base, it’s also oil-free.
Enjoy Low Sodium Vegan Spicy Mayo with
- vegan sushi
- vegan sushi bowls
- wraps
- salads
- veggie dip
- roasted veggie sammies
- anything that needs creamy & spicy vibes
- vegan crab cakes
How spicy?
That’s up to you, the cayenne provides the heat-spice. You can lower or increase the cayenne to suit your taste. If you find it’s too hot, just mix in more mayo to tone it down. The rest of the spices are flavor-forward, not hot.
Do I have to make the mayo?
Nah. You don’t have to do anything. You could sub store-bought mayo, but it likely won’t be oil-free.
Here is the silken tofu I use for the mayo, it’s shelf stable and sold in the non-cold part of Sprouts and Whole Foods, near asian foods:
What do I do with the leftover Oil-Free Vegan Mayo?
Great question! Here are some delicious things to do with it:
- Grilled Avocado & Vegan Crab-less Salad Wrap or Oil-Free Flaked Crab-less Vegan Salad
- Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
- freeze it and use it later (I recommend an air-tight container & thawing in the fridge or at room temp)
- enjoy with veggies or sammies
- whatever you normally do with mayo
Let’s Make Low Sodium Vegan Spicy Mayo
Oil-Free Vegan Mayo
Add all Oil-Free Vegan Mayo ingredients to a blender or food processor and blend until light and creamy. Taste, add more salt if desired and blend some more.
Store in the fridge in an airtight container. Stir before each use.
Low Sodium Vegan Spicy Mayo
Measure out 1/4 cup of the Oil-Free Vegan Mayo.
Stir in spices & adjust flavors. If you think it needs salt, add a 1/8 – 1/4 teaspoon of salt, but I find that it doesn’t need it and this is a low-sodium recipe.
Chill. Store in the fridge in an airtight container. Stir before each use.
Low Sodium Vegan Spicy Mayo
Ingredients
Oil-Free Vegan Mayo
- 12 oz package silken tofu silken (custard style) tofu is recommended; regular tofu might not work for this recipe
- 1 cup raw or roasted cashews soaked overnight in the fridge and drained or boiled and soaked in hot water for a few minutes and drained. Measure cashews before soaking or boiling
- 1 teaspoon prepared mustard any variety
- 1/8 teaspoon onion granules
- ¼ – ½ teaspoon salt
- 3 TBSPs lemon juice
Low Sodium Vegan Spicy Mayo Spices
- 1/4 cup Oil-Free Vegan Mayo you could sub store-bought vegan mayo, but it won't likely be oil-free; add more mayo if it's too spicy
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cayenne
- salt optional; to taste. I like to keep this low-sodium and I find it don't usually need salt. If you decide to add salt 1/8 – 1/4 teaspoon should be enough.
Instructions
Oil-Free Vegan Mayo
- Add all Oil-Free Vegan Mayo ingredients to a blender or food processor and blend until light and creamy. Taste, add more salt if desired and blend some more.
- Store in the fridge in an airtight container. Stir before each use.
Low Sodium Vegan Spicy Mayo
- Measure out 1/4 cup of the Oil-Free Vegan Mayo.
- Stir in spices & adjust flavors. If you think it needs salt, add a 1/8 – 1/4 teaspoon of salt, but I find that it doesn't need it and this is a low-sodium recipe.
- Chill. Store in the fridge in an airtight container. Stir before each use.
Notes
Enjoy Low Sodium Vegan Spicy Mayo with
- vegan sushi
- vegan sushi bowls
- wraps
- salads
- veggie dip
- roasted veggie sammies
- anything that needs creamy & spicy vibes
How spicy?
That’s up to you, the cayenne provides the heat-spice. You can lower or increase the cayenne to suit your taste. If you find it’s too hot, just mix in more mayo to tone it down. The rest of the spices are flavor-forward, not hot.Do I have to make the mayo?
Nah. You don’t have to do anything. You could sub store-bought mayo, but it likely won’t be oil-free.What do I do with the leftover Oil-Free Vegan Mayo?
Great question! Here are some delicious things to do with it:- Grilled Avocado & Vegan Crab-less Salad Wrap or Oil-Free Flaked Crab-less Vegan Salad
- Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
- freeze it and use it later (I recommend an air-tight container & thawing in the fridge or at room temp)
- enjoy with veggies or sammies
- whatever you normally do with mayo
Nutrition
For your shopping convenience, this post contains affiliate links. Thank you for your support.
If you enjoyed this recipe, you might also enjoy
- Rich Creamy Vegan Ranch Dressing
- Curried Coconut Carrot Soup
- Creamy Silken Chocolate Vegan Pudding
- Creamy Vegan Cauliflower Casserole
- Amazing Creamy Vegan Biscuit Gravy
- Easy 3-ingredient Vegan Sour Cream (no cashews)
- Dreamy Vegan Cashew Cream Cheese
- Lux Vegan Yogurt Twice-Baked Potatoes
- Massaged Kale Ribbon Vegan Caesar Salad
Did You Make Low Sodium Vegan Spicy Mayo?
How’d it go? Did you opt for homemade oil-free or store-bought vegan mayo? What did you eat with your Low Sodium Vegan Spicy Mayo? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it. Thank you for cooking with me!
Recent Comments