Vegan Spicy Miso Mayonnaise (GF)
This undetectably vegan Spicy Miso Mayonnaise is easy to make, bursting with umami flavour, and irresistibly creamy.
Servings 2
Calories 282kcal
Ingredients
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:
- 100 g (⅔ cup) raw cashew nuts, soaked overnight in cold water or in boiling water for 10 minutes
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
- Cayenne chilli powder, taste (or Japanese seven-spice powder)
- Salt, to taste
Instructions
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
Nutrition
Calories: 282kcal