This Vegan Sriracha Mayo gives your veggie sushi rolls, sandwiches, and wraps the perfect kick. Try this on our tempeh BLT.
Made with our cashew vegan mayo, this creamy, spicy, tangy vegan sriracha mayo sauce is also oil-free, gluten-free, soy-free, and packed with flavor.
Why You'll Love This Vegan Sriracha Mayo
- Whole Food, Plant-Based Goodness: The base is a homemade vegan mayo crafted from cashews, lemon juice, apple cider vinegar, Dijon mustard, and seasonings. This means you're getting creamy deliciousness without the additives and oil found in store-bought versions.
- Customize Heat Level: You can adjust the sriracha to your preferred level of spiciness, making it as mild or fiery as you like.
- Quick and Easy: If you already have the vegan mayo prepared, this sriracha mayo comes together in just one minute. Even if you're starting from scratch, the entire process takes about 10 minutes.
- Allergy-Friendly Option: For those with nut allergies or seeking a lower-fat alternative, the recipe offers a substitution using silken tofu. Check out our tofu-based, low fat vegan mayo and just add your desired amount of sriracha.
What You'll Need to Make This Spicy Sauce
- Cashews: Give this sauce a mild, slightly sweet, and buttery flavor. They act as a neutral base that allows other flavors (like vinegar, mustard, or sriracha) to shine. Cashews are rich in healthy fats, magnesium, and other nutrients.
- Sriracha: Bold and spicy with a hint of tangy goodness. It’s what gives the mayo its signature kick.
A full list of ingredients with exact amounts can be found on the recipe card below.
How to Prepare
Step 1
Add cashews to a small pot of water and bring to a gentle boil for 3 to 5 minutes to soften. Drain and set aside.
Step 2
Add water, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and sriracha to a mini bullet blender cup.
Step 3
Blend until smooth and creamy. Enjoy!
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
Pairings for This Vegan Sriracha Mayo
- Salads: Mix in this vegan sriracha mayo with our chickpea tuna salad or our carrot-based vegan tuna salad.
- Bowls: Add this spicy, tangy sauce to our high-protein chickpea tempeh bowl or natto maki bowl.
- Sushi: Add to our veggie sushi hand rolls or veggie maki rolls.
- Dipping Sauce: Use this vegan sriracha mayo as a dipping sauce for vegan crab cakes, air fryer smashed potatoes, air fryer tofu nuggets, or easy air fryer tempeh.
- Sandwiches: Spread this spicy sauce on our tempeh BLT or veggie bagel.
Recipe FAQs
Store leftovers in an airtight container, like a mason jar with a lid, in the fridge for up to 5 days. Freezing is not recommended.
Yes, you can substitute tofu for a nut-free version. Be sure to check out our low-fat silken tofu vegan mayo recipe for the list of ingredients and exact measurements.
The store-bought versions of sriracha mayo are often not vegan. They are typically made with an egg-based mayo. This recipe, however, uses a cashew-based mayonnaise, so it is vegan.
This vegan sriracha mayo is quick to make, full of flavor, and made with whole plant foods. So, there's no oil or eggs needed. Its creamy texture and customizable heat level make it a versatile addition to a variety of dishes, from veggie sushi rolls to sandwiches and even our hearty vegan breakfast burrito.
Related Recipes to Check Out
If you tried this Vegan Sriracha Mayo or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Sriracha Mayo
Ingredients
- ½ cup cashews raw, unsalted
- 1 ½ teaspoon lemon juice
- 1 ½ teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- 3 Tablespoons water
- 1 to 3 Tablespoon sriracha chili sauce depending on desired heat level
Instructions
- Add cashews to a small pot of water and bring to a gentle boil for 3 to 5 minutes to soften. Drain and set aside.
- Add water, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and sriracha to a mini bullet blender cup.
- Blend until smooth and creamy. Enjoy!
Notes
- Leftovers: Store leftovers in an airtight container, like a mason jar with a lid, in the fridge for up to 5 days. Freezing is not recommended.
- Substitutions: If you're looking for a low-fat or nut-free version of this recipe, substitute the cashew-based vegan mayo with the silken tofu-based low fat vegan mayo recipe.
Kelvin says
The perfect spicy dip or spread. Love this.