This spicy and sweet sriracha dipping sauce is an easy vegan recipe with 6 main ingredients, oil-free, and the only spicy sauce recipe you'll ever need.
If you’ve ever tried honey sriracha sauce, this simple recipe is our vegan answer, and I promise, it’s even better.
Table of Contents
Ingredients, Notes, and Substitutions
Sriracha. Likely there are several varieties available at the grocery store. Stick to the classic sriracha flavor. The smoky type or sriracha bbq sauce will change the flavor profile. Check the labels to ensure it’s vegan.
Soy sauce. Use dark soy sauce or the light, lower-salt variety. Coconut aminos or other amino acids are a good substitute for soy sauce. Alternatively, Tamari is an excellent gluten-free option.
Rice vinegar. You’ll need acid to balance the sweetness, and rice vinegar gives this dipping sauce a slight Asian flare. For a citrus option, fresh lime juice could be used. Lemon juice might be too sour for this recipe.
Maple syrup. This is our honey substitute, and it’s a good one.
Garlic. Sriracha already has garlic, but 2 extra cloves won’t overpower this sauce. You can use ½ a teaspoon of garlic powder as a substitute. I’ve not tried this recipe with onion powder, but a pinch might be interesting.
Ginger. Fresh ginger adds another layer of unique spiciness. Finely mince or grate fresh ginger root. I've not tried this recipe with ginger powder, but you can start with ½ a teaspoon and adjust if you go in that direction.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
It has happened. I ran out of sriracha. My substitute was Sambal oelek, and it worked great, although I used less because it is extra spicy.
3-4 Soaked and blended dates make a sweeter and thicker sriracha sauce. If you already make date paste, then you know this drill. Dates are a great option for sweetening because they add dietary fiber, slowing down the sugar's impact.
If you want to make a creamy sauce similar to a sweet, spicy mayo, add a simple cashew cream. Blend a few cashews with water and mix that into the sauce. This is a good option for a creamy dipping sauce rather than a stir-fry sauce.
Step 1: Mix the ingredients in a small saucepan over medium-high heat.
Step 2: Lower the temperature to medium once the sauce bubbles and simmer the sauce for 10 minutes.
- Simmering reduces the liquids, thickens the sauce, and merges the flavors. It also intensifies the flavor, so if you aren't sure of the spice level, start with a tablespoon of sriracha and add more after the sauce reduces.
- The longer you simmer it, the more it thickens.
- Once the sauce has thickened, transfer it to a small bowl and serve it warm or at room temperature.
Beyond an easy appetizer, it doubles as a dressing for a quick Asian kale chopped salad or mixed with rice and sliced scallions for a quick side dish. Try it with quick Instant Pot Barley or switch up the flavor of Freekeh salad. A good sauce can inspire new recipes. No boredom here!
Frequently Asked Questions
Keep this tasty sauce in a sealed container or jar in the fridge for a week. Stir and let it warm to room temperature to thin it. I don't recommend freezing dipping sauce as it will get watery and lose a lot of flavor.
You can substitute it with another chili sauce but be mindful that sriracha also has garlic with a unique and perfect balance of flavors that this recipe is built on. Sriracha is more of a chili sauce than a type of hot sauce. Frank’s red hot or Tabasco sauce is not the same. The different chili peppers and black pepper used in hot sauce don't translate for this sauce.
Sriracha chili sauce comes in various brands and flavors, many of which are vegan. The sticking point for many vegans is using sugar, which is only sometimes vegan. Look for organic sriracha, made with organic sugar, most often vegan. Popular vegan brands in the US include Ninja Squirrel and Sky Valley Foods. It's best always to check the labels and nutritional information to ensure that the sriracha you choose has a vegan designation.
The best way to thicken sriracha sauce is to continue simmering it on low heat, stirring it occasionally. If you are in a hurry or want to use this as a thicker, stir-fry sauce, mix a teaspoon of cornstarch with ¼ a cup of water and then whisk this into the sauce.
More Vegan Condiments
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Spicy and Sweet Sriracha Dipping Sauce
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- 1 saucepan
- 4 tablespoons sriracha - or other chili sauce
- 2 tablespoons rice vinegar
- ½ cup maple syrup
- 2 cloves garlic - finely minced or pressed
- 2 teaspoons ginger - finely minced or grated
- 2 tablespoons soy sauce
- Mix the ingredients in a small saucepan and simmer over low heat for 10 minutes, stirring it a few times.
- Taste and adjust the ingredients if desired.
- Transfer to a dipping bowl or dish and serve warm or at room temperature.
- Most, but not all, sriracha sauces are vegan. Be sure to read the labels if you want a vegan product. Organic brands are more likely to be vegan as they use vegan sugar.
- Keep dipping sauce in an airtight container or jar in the fridge for a week. I don’t recommend freezing this, as thawing will reduce flavor.
- You can also use date paste as a sweetener.
Nutritional information is an estimation only.