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    Easy vegan sriracha mayonnaise (spicy mayo sauce)

    Published: Jan 30, 2022 · Modified: Jun 21, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Vegan sriracha mayo. Spoon stirring spicy mayo dip.

    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 perfect for dunking fries, spreading on sandwiches, and drizzling on rice bowls. Vegan, egg free, dairy free, and gluten free.

    Spoon in glass container with spicy mayo dip.

    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.

    Sriracha mayo dipping off of spoon into glass.

    Is sriracha vegan?

    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.

    There are loads of vegan sriracha brands on the market like Trader Joe’s brand, Yellowbird, Sky Valley, and Ninja Squirrel.

    Is sriracha mayo vegan?

    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.

    The base of this sauce is vegan mayo. Vegenaise is my favorite mayonnaise.

    But there are loads of egg-free mayo brands on the market. Use whatever kind you like.

    Equipment

    This vegan sriracha mayo recipe is so simple because no blender is required.

    You simply need a bowl, spoon, and knife or grater to mince/grate the 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 creamy spreads, aioli, and sauce.

    The garlic can easily mix into it & be absorbed.

    Ingredients & instructions

    Labeled ingredients for vegan sriracha mayo with bowl of sauce.

    Here are the ingredients you’ll need for vegan sriracha mayonnaise.

    Combine the following in a bowl:

    • 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

    French fry being dipped into spicy mayo.

    Vegan sriracha mayonnaise dripping off french fry.

    Ways to use it

    This spicy mayo makes a terrific dip, sauce, or sandwich spread.

    It has limitless uses!

    Use it as a dip for appetizers or side dishes:

    • Baked french fries
    • Onion rings
    • Fried zucchini
    • Beer battered fried pickles
    • Fried artichoke hearts
    • Air fryer potato peels
    • Air fryer polenta fries

    Use it as a spread on sandwiches:

    • Chili dog
    • Fried green tomato BLT
    • Grilled veggie burger
    • Vegan bánh mì

    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

    Slices of beer battered fried green tomatoes on plate, drizzled with sriracha mayo.

    How to store it

    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.

    Hand holding spoon in vegan sriracha mayonnaise.

    Glass container holding vegan sriracha mayonnaise.

    Easy vegan sriracha mayonnaise

    Vegan sriracha mayo is an excellent dipping sauce or sandwich spread. It includes two kinds of garlic! Granulated garlic brings out the lower notes. Fresh garlic brings out the higher notes. Together they are addictively good!
    Serve this spicy mayonnaise with fries, or slather it on your veggie burger.
    Makes about ½ cup of sauce
    5 from 3 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: American, Vegan
    Keyword: dairy free spread, egg free, spicy mayo
    Prep Time: 4 minutes
    Cook Time: 1 minute
    Total Time: 5 minutes
    Servings: 8 people
    Calories: 92kcal
    Author: Cadry Nelson

    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 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're not a big garlic fan, you can leave out the granulated garlic, fresh garlic, or both.
    I recommend waiting to make flavor adjustments until after the sriracha mayo has had a chance to refrigerate for a few hours. Once the flavors have melded, taste and make any tweaks/adjustments you like.
    • 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.
    Sriracha mayo will keep in a covered container in the refrigerator for about two weeks. I do not recommend freezing it.

    Nutrition

    Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 133mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    Comments

    1. Shell

      February 07, 2022 at 12:43 pm

      5 stars
      This is so easy to make, versatile and yummy!

      Reply
      • Cadry Nelson

        February 07, 2022 at 2:10 pm

        Thanks, Shell! I’m so glad you’re enjoying it!

        Reply
    2. Chris

      June 10, 2022 at 8:02 pm

      5 stars
      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!

      Reply
      • Cadry Nelson

        June 13, 2022 at 4:01 pm

        I’m so glad you enjoyed it, Chris! Thanks!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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