Vegan sriracha mayonnaise is a spicy, garlicky sauce that’s so easy to make. It’s made with a base of store-bought mayo.
There are no cashews, and no blender is required. It’s ready in 5 just minutes.
This spicy mayo sauce is the perfect dipping sauce for fries, onion rings, sweet potato fries, and fried green tomatoes. Use it as a sandwich spread and drizzle it on rice bowls. Vegan, egg free, dairy free, and gluten free.
Vegan sriracha mayonnaise has all of the components of an addictive dipping sauce. It’s creamy, spicy, tangy, and garlicky. It’s a condiment with a kick!
It is just what you need to take your appetizers and sandwiches to the next level. You’ll want to keep a batch in the fridge to serve alongside sweet potato fries or fried Brussels sprouts.
Drizzle it over rice bowls or vegan sushi rolls. You can even dunk your pizza crust into it! (Keep scrolling to see many more serving ideas later in the post!)
This spicy mayo sauce is super easy to make, thanks to store-bought vegan mayo. Simply stir together a few pantry and kitchen staples. And you’re good to go.
In this post:
Why readers love this recipe
“This was fire as the youngster’s my would say. I made Air fryer Steak Potato french fries and the vegan dipping sauce. Soooo good and easy ! Thanks for a delicious recipe!” – Chris
Ingredients
Here are the ingredients you will need to make this recipe.
Vegan mayonnaise: Vegenaise is my favorite mayonnaise. But there are loads of egg-free mayo brands on the market. Use whatever kind you like.
Sriracha: To insure your sriracha is vegan, buy a brand that uses organic sugar. Organic sugar cannot be filtered through bone char (the bones of cows).
Or look for brands that have alternative sweeteners like dates and/or raisins.
There are loads of vegan sriracha brands on the market like Trader Joe’s brand, Yellowbird, Sky Valley, and Ninja Squirrel.
Lemon juice: Freshly squeezed lemon juice has the best flavor.
Apple cider vinegar: ACV adds tang. It can be replaced with white wine vinegar, white vinegar, or rice vinegar.
Granulated garlic: This adds bite & rounds out the flavor. It can be replaced with garlic powder.
Garlic: While you can use a standard chef’s knife to mince garlic very finely, I prefer to use a Microplane zester for grating garlic.
It gets the cloves so fine it’s almost a paste. That’s ideal for this creamy spread. The garlic can easily mix into it & be absorbed.
Salt: A pinch of salt brings it all together.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Combine the following:
- Vegan mayo
- Sriracha sauce
- Lemon juice
- Apple cider vinegar
- Granulated garlic
- Grated or minced garlic cloves
- Salt
You can serve it right away. However, I recommend popping it into the refrigerator in a covered container for several hours. That will allow the flavors to meld and deepen.
The garlic really infuses into the spread. And it becomes all the more addictive.
Make it your own
You can make this sriracha aioli your own by varying the amounts.
- To make it spicier, add more sriracha
- To make it more tart, increase the lemon juice
- For more tanginess, add more apple cider vinegar
- To make it saltier, add more salt
You can also vary the ingredients.
- Use lime juice instead of lemon
- Omit the vinegar and/or lemon juice
- Use rice vinegar instead of apple cider vinegar
- Omit the granulated garlic and/or fresh garlic
Ways to use it
This spicy mayo makes a terrific dipping sauce or sandwich spread. It has limitless uses!
Use it as a dipping sauce for appetizers or side dishes:
- Baked french fries
- Onion rings
- Fried zucchini
- Beer battered fried pickles
- Air fryer summer squash
- Fried artichoke hearts
- Air fryer potato peels
- Air fryer polenta fries
- Vegan pigs in a blanket
Use it as a spread on sandwiches:
Use it as a finishing sauce:
- Beer battered fried green tomatoes (shown below)
- Vegan crab cakes (instead of lemon dill aioli)
- Vegan fish tacos (instead of chipotle crema)
- Vegan burritos with seitan chorizo & tots
- Veggie wraps with vegan chick’n (instead of tahini sauce)
- Brussels sprouts fried rice
- Bulgogi tofu bowls
Storage instructions
Keep vegan sriracha mayo in an airtight container in the refrigerator. It will last about two weeks (if you don’t eat it before then).
It has such a lengthy storage time because mayo and sriracha both last a long while in the fridge. Plus, vinegar, lemon juice, and garlic all have anti-microbial properties.
I do not recommend freezing it.
FAQ
When you peek at the label for sriracha, the ingredients tend to be outwardly vegan. On the label of this Thai chili sauce, you’ll see ingredients like ground red chili peppers, water, garlic, vinegar, and salt.
However, the most well-known sriracha brand, Huy Fong Foods (a.k.a. rooster sauce) is not vegan. The sugar in Huy Fong is processed through bone char, an animal byproduct.
One easy way to be sure you’re buying vegan sriracha? Buy brands that use organic sugar. Organic sugar cannot be filtered through bone char (the bones of cows). Or look for brands that have alternative sweeteners like dates and/or raisins.
Sriracha mayo typically isn’t vegan, because traditional mayonnaise is made with eggs.
There are some vegan sriracha mayo brands in stores (like Sriracha Vegenaise and Flying Goose), but you may not want to commit to a full jar.
Luckily, it’s easy to make homemade sriracha mayo that’s entirely plant-based. And you can make just the amount that you want.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Easy vegan sriracha mayonnaise & dipping sauce
Ingredients
- ½ cup vegan mayonnaise (I use Vegenaise)
- 4 teaspoons sriracha
- ½ teaspoon lemon juice freshly squeezed
- ½ teaspoon apple cider vinegar
- ½ teaspoon granulated garlic
- 1 to 2 cloves garlic grated or minced
- Pinch of salt
Instructions
- Combine vegan mayonnaise, sriracha, lemon juice, apple cider vinegar, granulated garlic, grated or minced garlic, and a pinch of salt in a bowl. Depending on the size of your garlic cloves & your affinity for garlic, use either one or two cloves. I recommend using a Microplane zester to grate the garlic, so that it becomes very fine, almost like a paste. If you don't have one, mince it finely.
- You can serve the sriracha mayo right away. But for the best flavor, I recommend putting it in a covered container and refrigerating it for several hours. The flavors get a chance to deepen and meld, and it becomes even more delicious.
Notes
- If you’d like it to be spicier, add more sriracha.
- If you’d like it more tart, add more lemon juice.
- If you’d like it tangier, add more apple cider vinegar.
- If it needs to be saltier, add more salt.
Chris
This was fire as the youngster’s my would say. I made Air fryer Steak Potato french fries and the vegan dipping sauce. Soooo good and easy ! Thanks for a delicious recipe!
Cadry Nelson
I’m so glad you enjoyed it, Chris! Thanks!
Shell
This is so easy to make, versatile and yummy!
Cadry Nelson
Thanks, Shell! I’m so glad you’re enjoying it!