Vegan Sriracha Mayo
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This vegan sriracha mayo is a spicy, tangy, flavorful, dip or spread that jazzes up plain old sandwiches or French fries into something special. Plus it's gluten-free, dairy-free, and egg-free!
Jump to:
- ❤️ Why make this recipe
- 🧾 Ingredients and substitutions
- 🥄 How to make easy vegan sriracha mayo
- 🥣 How to make sriracha mayo from scratch
- 🥡 Storage
- 🍟 How to use sriracha Mayo
- 🌟 More homemade vegan basics
- 📋 Vegan sriracha mayo recipe
You can use store-bought vegan mayonnaise or simply add the sriracha and lime juice to the blender when you make my homemade vegan mayo recipe. Either way, it takes less than 5 minutes to make this spicy mayo.
❤️ Why make this recipe
This sriracha mayo is dairy-free, egg-free, and nut free so everyone can enjoy it. You can use it as a spicy dip or a flavorful spread for tofu Banh Mi sandwiches, veggie burgers, chicken patties, and tofu wraps.
🧾 Ingredients and substitutions
- Vegan Mayonaise - you can use any store-bought mayo that you want or make your own using my easy vegan homemade mayo recipe.
- Sriracha - this is a spicy hot sauce that you can find in most major grocery stores.
- Lime Juice - fresh lime juice tastes best, but you can use jarred lime juice if you don't have fresh.
🥄 How to make easy vegan sriracha mayo
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 - In a large measuring container, add vegan mayo, sriracha, and freshly squeezed lime juice. Stir well until combined. (Add more or less sriracha to adjust the level of spice to your taste.)
🥣 How to make sriracha mayo from scratch
Step 1 - To a blender, add 1 cup neutral flavored oil, 1/2 cup plain soy milk (you must use soy milk), 4 tablespoons sriracha, 2 tablespoon lime juice, 1 tablespoon apple cider vinegar, and 1/2 teaspoon salt to your blender and let it sit for about 2 minutes. (This will start to curdle your milk).
Step 2 - Blend on high for 30 seconds.
Step 3 - Scrape the edges and blend for 30 more seconds and you will have perfectly thick and creamy sriracha mayo!
🥡 Storage
Refrigerate: Vegan sriracha mayo will keep well in the fridge for up to 1 week in an airtight container.
🍟 How to use sriracha Mayo
Sriracha mayo is a must-have on Banh mi sandwiches, but it's also great as a dip for zucchini fries, vegan tofu chicken nuggets, fried cauliflower, crispy fried tofu, baked cauliflower nuggets, tofu fries, fried oyster mushrooms
Spread your sriracha mayo on your favorite veggie burgers, wraps, and sandwiches like a vegan BLT, chickpea salad sandwich, or vegan chicken patties too.
This spicy mayo is also delicious on vegan tacos, load vegan nachos or burritos.
🌟 More homemade vegan basics
- Vegan Butter
- Vegan Garlic Aioli
- Cilantro Garlic Sauce
- Vegan Chipotle Mayo
- Tofu Sour Cream
- Vegan Pizza Cheese
- Tofu Cream Cheese
- Homemade Vegan Cheese
- See all of my Vegan Dipping Sauces
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan sriracha mayo recipe
Vegan Sriracha Mayo
Ingredients
- 1 cup vegan mayo
- 4 tablespoons sriracha
- 2 tablespoons lime juice
Instructions
- In a large measuring container, add vegan mayo, sriracha, and freshly squeezed lime juice. Stir well until combined. (Add more or less sriracha to adjust the level of spice to your taste.)
Notes
Serving: 2tbsp | Calories: 182kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 332mg | Potassium: 14mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 12IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 0.04mg
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