This undetectably vegan Spicy Miso Mayonnaise is easy to make, bursting with umami flavour, and irresistibly creamy.
It all starts with some cashews, which are blended until thick, creamy and luxuriously smooth. I mentioned that I’d been experimenting with soaked cashews, which I love for making delicious sweet treats, as well as savoury sauces like this mayonnaise!
I add a dollop of miso for a hit of umami flavour, along with some vinegar for that characteristically mayo-like tang, as well as a good dash of chilli powder for a spicy kick! You can use Japanese seven-spice powder (known as shichimi) instead of chilli powder if you wish – it’s a blend of chilli, orange peel, black and white sesame seeds, seaweed, ginger and Japanese pepper. You can find it in Asian supermarkets or online from The Japan Centre.
I’m SO pleased with this sauce: it’s a super delicious, infinitely healthier and unnoticeably cashew-based alternative to traditional mayo!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 medium sweet potatoes
- 2 tablespoons oil (vegetable, rapeseed, olive etc)
- Pinch of salt, to taste
- 100g cashew nuts
- 1 heaped teaspoon miso
- 1 tablespoon apple cider vinegar
- Dash of cayenne chilli powder (or Japanese seven-spice powder), to taste
- Salt, to taste
- Preheat oven to 180 degrees
- Peel sweet potato if you wish or keep skin on
- Slice into thin matchsticks
- Drizzle with oil, add a pinch of salt and mix well
- Bake in oven for 20-30 minutes, mixing around a few times, until crispy and golden
- Soak cashews overnight in cold water or in boiling water for an hour
- Drain cashews and add to a blender or food processor along with all other ingredients
- Whizz until completely smooth, adding a tiny amount of water each time until the desired consistency is achieved
- Taste and adjust seasonings accordingly
- Keeps covered in the fridge for up to a week