Spicy Vegan Sriracha Mayonnaise Recipe

Fire it up with a spicy vegan sriracha mayonnaise recipe that you can make in 20 minutes without commercial vegan mayo and my special flavor infusion. 

This standout recipe is amazingly delicious. Now, I admit to a love affair with tahini and sriracha salad dressing and, equally, sweet sriracha dipping sauce and barbecue sriracha sauce.

Vegan sriracha mayo is a great place to dip your spoon for baked tempeh burgers, a final topper for black bean bulgur kofta, or add fire to kale and mushroom burgers.

I took a play from my homemade cashew mayo recipe adding Dijon mustard and white balsamic vinegar, also known as white balsamic condiment. It also makes a delicious Italian sauce for pasta salad. 

⭐ Why You'll Love This Recipe

• Spicy sriracha mayo is just what it sounds like – a spicy mayo recipe in which sriracha chili sauce is mixed with mayo. Simple ingredients. Simple concept.
• One reason to love homemade is that you can adjust the flavor to suit your taste. You control the spice level by adjusting the amount of sriracha sauce.
• This easy recipe is suitable for beginners and seasoned pros alike. It takes minutes to make and will please the pickiest plant-based eaters and non-vegan alike.

📋 Recipe Ingredients

Raw cashews. Use raw, not roasted cashews. Raw cashews have only a slight nut flavor, making creamy cashew blends for plant-based ranch dressing and sauces. Buy in bulk if you can. It’s cheaper, and you’ll always use them.

Sriracha. Sriracha sauce is a distinctive hot chili sauce. It's a type of hot sauce that is different from thin, traditional Mexican kinds. Although both use chili peppers, they aren't substituted for one another. 

White balsamic vinegar. White balsamic has a different flavor than traditional balsamic. If you need a substitute, use half the amount of rice, white wine, or white grape vinegar. Or add a little more apple cider vinegar with a few drops of maple syrup.

Dijon mustard. Dijon mustard has its own brand of spicy flavor. It's a key ingredient in mayo. It also contains salt. This is one reason added salt is optional. Use regular mustard as a substitute if you need to.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

📖 Recipe Variations

You can make a spicy sauce using Indonesian sambal oelek chili sauce. I use this in my 5-minute cucumber salad recipe and always add a sweetener like maple syrup. You'll want to do the same for sriracha mayo if you use it instead of sriracha. 

⏲️ Step-by-Step Instructions

Step 1: Cover the cashews with boiling water and soak them for 15 minutes. 

Step 2: Add all the ingredients to a blender with ¼ a cup of water. Start blending. 

Step 3: Test and add more water as needed. 

Step 4: Blend until smooth. Taste and add more sriracha or salt if desired. 

🔪 Pro Tips

• Even if you have a high-speed blender, I recommend soaking the cashews in boiling water. Even 10 - 15 minutes of prep time helps to create a creamy sauce.
• Add water a little at a time. Give the ingredients a preliminary blend before you begin. This helps to break down the cashews.
• Cashew-based sauces can thicken after sitting. Thin it out with a few drops of lemon juice or water before serving if needed.

🍴 Serving Suggestions

Use sriracha mayo like you would vegan aioli with garlic. Great on burgers, wraps, and, most definitely, tofu bacon tomato sandwiches. Make a spicy vegan chickpea salad with crispy vegetables, or thin it a little and serve it as a salad dressing with pasta or greens. 

💭 Frequently Asked Questions