This 5-minute Tandoori Mayonnaise is the perfect combination of rich, smoky flavors of tandoori and the creamy goodness of mayonnaise. Such a delightful twist to your regular mayo!
So, wait no more and dive into the world of flavors with this Tandoori Mayonnaise Sauce recipe today!
In this post you’ll learn:
- Why you will love this recipe
- Serving suggestions
- Cooking with Tandoori Mayo Sauce
- Storage and meal prep instructions
- More recipes like this!
Why You Will Love This Recipe
- Unique Fusion: Experience the best of both worlds – the smoky essence of tandoori and the creaminess of mayo.
- Versatile: Use it as a dip, spread, or dressing. The possibilities with tandoori mayo are endless!
- Easy to Make: With just a few ingredients and a blender, you’re all set.
- Healthy Twist: Made with silken tofu, this mayonnaise is a much healthier alternative based on my Vegan Oil-Free Mayonnaise recipe.
- Customizable Heat: Adjust the chili powder to your liking. Want more kick? Just add more!
- Perfect for Parties: Impress your guests with the unique flavor of this dip.
- Vegan Friendly: Made without any eggs and dairy, it’s a 100% plant-based recipe. 🌱
- Economical: Why buy when you can make it at home? Homemade is always better anyway, right? 😉
What is Tandoori Mayonnaise?
Tandoori Mayonnaise, often referred to as tandoori mayo, is a delightful fusion of the traditional Indian tandoori flavors with the creamy texture of mayonnaise.
It’s like taking a trip to India with every bite. The smoky, spicy notes of the tandoori (with the same spices as my Creamy Tandoori Sauce Pasta and my Easy Tandoori Vegetables Platter recipe), combined with the smoothness of the mayo make it a must-try for everyone, in my opinion.
You may have seen brands in the store or online like Veeba Tandoori or Urban Platter. But why go through the trouble of finding it though? You can make your very own tandoori mayo right at home, fresh to order!
So, if you’ve already ordered it, use that return policy, haha! After reading this post, trust me you won’t need it. 😉
How Does Tandoori Mayonnaise Taste?
The tandoori mayo sauce is packed with bold flavor given the spices it contains. It combines the creamy and tangy notes of traditional mayonnaise with the aromatic and spicy elements of tandoori seasoning.
It’s creamy, spicy, tangy, balanced with a slight sweetness, and packed with aromatic flavour. Definitely a must-try!
Is Tandoori Mayo Sweet?
Tandoori mayo can have a subtle sweetness, as it usually contains ingredients like agave syrup or other sweeteners for balance. But it’s generally more savory than sweet.
Is Tandoori Mayo Spicy?
Tandoori mayo can be spicy, but the level of spiciness varies depending on the amount of chili powder or paprika used in the recipe. It typically has a mild to moderate heat, providing a pleasant kick without being overly spicy.
But as always, you know yourself best so definitely start with a bit of chili powder / cayenne pepper first, taste to check if it’s spicy enough, then add more or even use Kashmiri chili powder if you’d like more heat!🔥
The following items should be available at your local grocery store. I’ll bet you can see how yummy this is going to be just by that list!
- Silken Tofu: This acts as the creamy base for our mayo. It’s a healthier alternative to the usual mayo ingredients but still gives a smooth, velvety texture.
- Rice Vinegar: Introduces a tangy flavor. If you don’t have it, lemon juice is a great substitute.
- Salt: Enhances the overall flavor.
- Agave Syrup: Adds a hint of sweetness to balance out the spices.
- Mustard (optional): Gives an extra layer of tanginess.
- Garlic: A must-have for that aromatic punch. After all, what’s a recipe without some garlic?
- Ginger: Complements the garlic and adds a warm, spicy undertone.
- Garam Masala: Our favorite Indian spice mix. It brings the tandoori taste to life, without making you buy like 10 bottles of different spices separately.
- Paprika: Adds color, smokiness, and a bit of sweetness.
- Chili Powder: For that heat! Adjust according to your preference.
Peel and chop: Peel and finely chop the garlic and ginger.
Add: Add all the ingredients into a tall cup.
Blendy blend: Blend for approximately 15-30 seconds using an immersion blender, until you achieve a smooth consistency. Alternatively, you can use a regular blender.
Serving this Mayo
Tandoori Mayonnaise is incredibly versatile. Use it as a dip for your favorite snacks, spread it on sandwiches or wraps, or drizzle it over salads. It pairs wonderfully with grilled vegetables, chips, and even Indian snacks like samosas.
If you’re hosting a party, serve it alongside other dips and watch it disappear in no time! Even if your friends and family aren’t vegan, they’ll love this stuff. And most won’t even notice that it’s vegan, it’s that good! 😋🤤
Try it out and let me know how it goes in the comments. Maybe you’ve got an idea for serving it that I’ve never tried!
What to Make with Tandoori Mayonnaise
Tandoori Mayonnaise is a delightful addition to various dishes. Use it as a marinade for chicken or vegetables (to make something like my Tandoori Vegetables Platter recipe), mix it into pasta for a creamy sauce (to make something similar to my Creamy Tandoori Pasta recipe), or stir it into soups for added richness and flavor.
The possibilities are endless, and it’s a great way to infuse Indian flavors into your meals.
Storage and Meal Prep Instructions
Storage: Store your Tandoori Mayonnaise in an airtight container in the fridge. It stays fresh for up to a week, though it’s best to consume it within 3-4 days for the best taste.
Meal prep: If you’re into meal prepping, make a big batch and use it throughout the week. It adds a great flavor to really whatever you want to use it with. However, for the best flavor, it’s recommended to consume it within 3-4 days.
Yes, you can. However, fresh ingredients always give a more vibrant flavor. If using powders, adjust the quantity to your taste.
Absolutely! You can use 1 cup of cashews with 1/4 to 1/2 cup of water, as mentioned in the notes. Just make sure they’re soaked well to get that creamy texture.
Yes, if you don’t have agave syrup on hand, you can substitute it with maple syrup or honey (if you don’t mind eating honey). Both will add a touch of sweetness to balance the spices in the mayo.
If you’re aiming to keep the recipe vegan, opt for maple syrup or another plant-based sweetener. Adjust the quantity based on your desired level of sweetness.
Yes, if you have mayo on hand, just add the spices to get the tandoori flavor. Almost always, we’re all looking to save some time so this is a great shortcut!
More Delicious Recipes!
Looking for more fun dips and sauces?
And if you don’t know how rich and creamy a cashew-based mayo would be, try my Oil-Free Mayonnaise recipe, which could also be used as the base for this tandoori mayo recipe!
Looking for things to serve this tandoori mayonnaise with? What better way to serve it than with some sushi! Be it this Shiitake Roll, Kappa Maki (Cucumber) Roll, Kimchi Sushi Roll, or the more traditional sushi of Natto Rolls (Japanese fermented soybeans) and Umeshiso Roll (shiso leaves with pickled plums)!
P.S. It’s also delicious in bowls such as this Rainbow Poke Bowl!
5-Minute Tandoori Mayonnaise
For the Mayonnaise (or use 1 cup of regular mayonnaise):
- 300 grams silken tofu (10.6 oz) sub with 1 cup cashews, soaked in hot water for at least 30 minutes + ¼ to ½ cup water
- 2 Tablespoons rice vinegar sub with lemon juice
- ½ teaspoon salt
- 1 Tablespoon agave syrup sub with any other liquid sweetener
- ¾ teaspoon mustard (optional)
- 1 clove garlic
- 1.25 cm ginger (0.5 inch)
- 2 teaspoon garam masala
- 1 Tablespoon paprika powder
- ½ teaspoon chilli powder feel free to add more later on, up to 1 teaspoon
- Peel and finely mince the garlic and ginger.
- Add all the ingredients to a tall cup. Using an immersion blender, blend for about 15-30 seconds until smooth. You can also use a normal blender for this.
- Feel free to juse use 1 cup of regular mayo if you already have it on hand. Then just add the spices for some tandoori flavor.
- You can substitute the silken tofu using 1 cup cashews (soaked) plus ¼ to ½ cup of water.
- Soak the cashews in hot water for at least 30 minutes so they soften.
- When adding the water, start with ¼ cup. If it still looks hard to blend, then add 1 more Tablespoon of water, check, and continue until you get the desired consistency.
- Storage: Store your Tandoori Mayonnaise in an airtight container in the fridge. It stays fresh for up to a week.
- Meal prep: If you’re into meal prepping, make a big batch and use it throughout the week. It adds a great flavor to really whatever you want to use it with. However, for the best flavor, it’s recommended to consume it within 3-4 days.