1cup(145 g) raw or roasted cashewssoaked 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; if using salted cashews wait to add salt
1teaspoon prepared mustardany variety
sriracha I recommend starting with 1 TBSP per 1/2 cup of mayo, add more mayo if it's too hot & spicy
Let unpackaged silken tofu sit in a bowl. The water will separate out. Drain the water, holding back the tofu.
Add all ingredients, except sriracha, to blender and blend until light and creamy.
Stir sriracha into mayo. I usually do 1/2 cup mayo & 1 TBSP sriracha which is a bit spicy. Then add more sriracha to make it spicier or more mayo to tone it down. You can turn all of it into sriracha mayo or you can keep some just as mayo.
Store in the fridge in an airtight container. Stir before each use.
*Be sure to use silken tofu which is a custard style of tofu. Nutrition Information is approximate.www.planttestkitchen.com