Vegan Spicy Miso Mayonnaise (GF)

Vegan Spicy Miso Mayonnaise (GF)

This undetectably vegan Spicy Miso Mayonnaise is easy to make, bursting with umami flavour, and irresistibly creamy.
Course Side Dish
Cuisine Japanese
Keyword miso mayonnaise, vegan mayonnaise
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 282kcal
Author Rhian Williams


For the sweet potato fries:

  • 2 medium-sized sweet potatoes (I used a mixture of regular orange sweet potatoes, white-fleshed sweet potatoes and purple sweet potatoes)
  • 2 tablespoons coconut oil (or sub olive, rapeseed or vegetable oil)
  • Salt, to taste

For the mayonnaise:


For the sweet potato fries:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Peel sweet potato if you wish or keep skin on
  • Slice into thin matchsticks and lay out on a baking tray lined with baking paper
  • 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

For the mayonnaise:

  • Drain cashews and add to a blender or food processor (or hand-held blender) 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
  • Mayonnaise keeps covered in the fridge for up to a week


Calories: 282kcal