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Vegan Sriracha Mayo

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This Vegan Sriracha Mayo is one of my favorite condiments, and it takes just minutes to prepare. The slightly tangy and spicy flavor in this creamy spread is addictive!

vegan sriracha mayo in a white bowl with spoon

Is Sriracha Sauce Vegan?

Luckily for us, most brands of sriracha sauces are naturally vegan already. The main ingredients in sriracha are chili peppers, garlic, sugar, vinegar, and salt, but it’s always a good idea to check the label before you buy a bottle if ensuring it’s vegan is important to you.

Note: Some sugar is processed through bone char, which would make it not vegan. Certified organic sugar can’t be processed through bone char, so look for an organic brand of sriracha to be sure that it’s vegan.

Whether you follow a vegan diet or not, this sriracha mayo is perfect for those looking to avoid added oil and eggs.

What is Sriracha Mayo Made Of?

This recipe calls for just a handful of ingredients that you probably already have on hand. Instead of using a vegan mayo as the base, it uses cashews for creaminess.

bowl of cashews, sriracha, and lemon juice on white surface and in blender

Paired with lemon juice, a touch of maple syrup, and sriracha sauce, this sauce has the perfect flavor for using as a dip or sandwich spread. It is my favorite addition to a veggie sandwich.

How to Make It

This Vegan Sriracha Mayo takes less than 10 minutes to whip up. All you need to do is add the ingredients to a blender, and blend until smooth!

For this recipe, you can use soaked or un-soaked cashews. It turns out well either way, if you have a high-speed blender!

The benefit of soaking the cashews in water first, is that it may help them digest better, and if you don’t have a powerful blender, soaking might help them break down in your blender a little faster, too. If you soak the cashews, make sure you drain them well and rinse off any slimy water before getting started.

vegan sriracha mayo ingredients in blender both before and after blending

After blending, you can adjust the flavor of the mayo from there. Add an extra squeeze of sriracha if you want it spicier, or extra lemon juice for a more tart flavor. It’s ready to use right away!

How to Adjust The Flavor

If your mayo tastes too sweet, the addition of salt or lemon juice will balance that out. If it’s too tart or salty, try adding a little extra maple syrup for balance. You can always tweak the recipe until it’s perfect for your taste buds.

Keep in mind that the flavor will mellow slightly when this spread is chilled in the fridge, and it will also thicken up, so you might want to wait to make too many modifications until it’s had the chance to chill. If it’s too thick after chilling, you can stir in a tablespoon of water to help thin it out again.

vegan sriracha mayo spread on bread for a sandwich

How to Serve It

This spicy vegan mayo is inspired by one that I used to get on a breakfast sandwich when I was in college. The restaurant I worked for served a traditional version of this mayo on a fried egg sandwich, and it was heavenly! Even if you don’t eat eggs, this sriracha mayo is perfect for any sandwich or wrap you can think of.

Here are a few ideas to help you use it up:

No matter how you serve it, I hope you’ll enjoy this easy recipe!

vegan sriracha mayo in a small brown bowl by a sandwich

vegan sriracha mayo in a small brown bowl by a sandwich
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4.89 from 9 votes

Vegan Sriracha Mayo

This Vegan Sriracha Mayo takes less than 10 minutes to prepare, and is perfect as a dip, sandwich spread, or sushi addition. The slightly tangy and spicy flavor is addictive!
Course Snack
Cuisine vegan
Keyword vegan sriracha mayo
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16
Calories 49kcal

Equipment

Ingredients

  • 1 cup cashews (146 grams; soak them in water for up to 2 hours)
  • 6 tablespoons water (80 grams), or more as needed
  • 2 tablespoons lemon juice (22 grams)
  • 1/2 teaspoon salt (2 grams)
  • 2 teaspoons maple syrup (13 grams; or 2 pitted Medjool dates)
  • 2 tablespoons Sriracha Sauce (30 grams; choose organic, to make sure it's vegan)

Instructions

  • Drain the cashews and rinse them well if you soaked them ahead of time. If you didn't soak them, this recipe will still work fine with a high-speed blender.
  • Trasfer the drained cashews to the blender, then add in the water, lemon juice, salt, maple syrup, and sriracha sauce. Blend until very smooth, stopping to scrape down the blender, when needed. Taste, and adjust the seasonings, if needed. If the cashews aren't blending smoothly, add another tablespoon of water and blend until smooth.
  • Transfer the mayo to an airtight container and store it in the fridge until you're ready to use it. It will thicken as it chills.
  • This spicy mayo will keep well in the fridge for up to a week, but I recommend freezing anything you won't use up by then. (An ice cube tray works well, if you want to thaw smaller portions later.) This should freeze well for up to 3 months when you store it in an airtight container.

Notes

  • If you use dates as the sweetener, rather than maple syrup, you may need to add an extra tablespoon or two of water, to help everything blend.
  • I don't recommend trying to make a half-batch of this recipe, as your blender probably won't be full enough to blend everything smoothly. If you can't use this entire amount in one week, freeze it for future use.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
Nutrition information is for roughly 1 tablespoon. This is calculated automatically, and is just an estimate and not a guarantee.

Enjoy!

Substitution Notes:

  • If you don’t care for cashews, I assume another mild-flavored nut, such as Macadmia or Brazil nuts, could work as a replacement. Sunflower seeds may also work, but you’ll have to make additional adjustments to compensate for their bitter flavor.
  • If you don’t care for lemon juice, vinegar could also work, but I’d use less of it, since vinegar is more powerful in flavor than lemon juice.
  • If you don’t want a spicy mayo, simply omit the sriracha sauce!

Reader Feedback: Are you a fan of mayo, or spicy mayo? What’s your favorite type of sandwich spread?

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Comments

Fit n Fifty

Sounds delish! What are you eating it with?

    Megan

    I love it on veggie sandwiches or wraps.

Abbi*tarian

This sounds neat & tasty :0). Thanks for coming up with it & sharing it! It makes me want to eat sandwiches, again 8). (I tend to eat wraps.) Do you have a favorite gluten-free sandwich bread/roll?
My favorite condiment for my wraps is Whole Foods’ Zesty Tahini Dressing – yum!

    Abbi*tarian

    Oh, I also have a question! Since, I don’t have a high speed blender, will cashew butter work just as well, or would it be too oily? If it’s just as workable in this recipe, then how much do you think we should use? Thanks so much!! Blessings to you all!

    Megan

    My favorite gluten-free bread is the Brown Rice or Millet bread made by Food For Life. The slices are pretty thick and dense, so they usually make for good open-faced sandwiches. And cashew butter should work fine, too! 1 cup cashews = 1/2 cup cashew butter.

      Abbi*tarian

      Oooh, I’ll check out that millet bread! Ah, that makes sense! Thank you for both of those tips & the best to you!

the delicate place

thank you so much for this! i try to buy the evoo mayo but i still know there’s a lot of crap in there. even though i am omni, i do love vegan eats whenever possible! now i can have a vegan and healthy mayo!

Joy @For the Love of Leaves

Yum! I agree, I’m not a fan of mayo and usually I’ll just smear avocados on wraps and such, but this will be a great alternative!

Melissa

Hi Megan! Im a fan of your blog, love your recipes!

I love Sriracha but stopped eating it beacause of 2 of the ingredients listed in the bottle; potassium sorbate and sodium bisulfite.

Are these ingredients ok?

Thanks from Mexico!!

    Megan

    They make an organic sriracha sauce that would be more preferable, but I couldn’t find it at my local store. I keep my sriracha use to a minimum, so I’m not too concerned with using this brand on a rare occasion, but if you’re going to use it regularly, I’d recommend looking for the higher quality version.

      Malka

      Please can you create a homemade Sriracha recipe?

      Thanks!

Meagan

This looks SO awesome! You’re so amazing!

BTW did you know that there is ORGANIC siracha? And it has no bad preservatives? I found some a few months ago at WFM and have been enjoying it 🙂

    Megan

    I’ve heard of it, but couldn’t find it at the store. I’ll keep my eye out for it!

Brittany Shook

The organic one is by Organicville. http://organicvillefoods.com/products/condiments/sriracha-sauce/
It’s delicious!

Lisa

YUM YUM YUM! I make cashew mayo almost every week-but never with siracha! I will have to try it 🙂

Lisa

Yum, what can you use in place of the dates?
Thanks

    Megan

    I haven’t tried anything else, but maybe maple syrup or honey? You’ll just have to add it to taste.

KP

Is this properly combined if you use it on bread for a veggie sandwich?

    Megan

    Technically, it wouldn’t be properly combined with bread, but if you’re only using a teaspoon or two, I wouldn’t worry about it slowing down digestion.

Lilja

This is genius! A healthy mayo?? .. ridiculous, love it. I’m definitely trying this one

Lora

Where do you get your cashews? I need to find some that are gluten, soy, corn, dairy free. Any help would be greatly appreciated!

Thanks!

    Megan

    I usually buy mine at Trader Joe’s, but if you need a higher quality, I’d recommend looking into Nativas Naturals: http://amzn.to/YrdiFL Their cashews are certified 100% Organic, Non-GMO, Raw, kosher, gluten-free, and vegan.

teepsk8

this is awesome, I made it 2 days ago. It makes it much easier for me to enjoy tuna and egg salad/deviled eggs. Thanks this is great!

Jennifer

Hi Megan! Could this mayo be used to replace traditional mayo in baked casserole dishes? I have this amazing broccoli casserole recipe that my mom used to make for us when we were kids, and I would LOVE to adapt it to be healthier.

Kelly

Oh this sounds heavenly! I used to love love love mayo but alas it has become one that I no longer enjoy…that is, until now 🙂 Looking forward to trying it as well as the sriracha sauce. Thank you!

Anna

Could I use cashew butter??? Instead of the raw cashews? And what substitute the dates? Thanks! Love ur recipes!

Jennifer

Has anyone tried using this mayo to replace traditional mayo in baked casserole dishes? Megan, do you have any advice on this?

SpE

This is the best vegan no-oil mayo recipe I’ve come across. I made a small modification since I did not have the hot sauce, I used about 1-tbsp of mustard and 1/2 a serrano pepper. It was the perfect kick for my taste. I made two different summer salads with the mayo: potato w/cherry tomatoes and broccoli slaw. Wonderful! Thanks for the recipe 😀

Jessica

omited the sarchira. kept everything else and added more lemon juice, lemon zest, dried dill, rubbed sage, and garlic powder. tastes like a great dipping sauce for sweet potato fries as well!!

Nicole

I made this recipe without Sriracha – which, I realize, bypasses the “spicy mayonnaise” thing entirely. However, this mayo had a delicious destiny of its own to aspire to! I mixed the whole recipe with two heads of broccoli florets, one cup of matchstick cut carrots and 3/4 cup raisins for a yummy raw salad and it was sweet, crunchy, tangy and delicious. Thank you for this nutritionally dense mayo substitute! I have difficulty eating most raw vegetables that haven’t received a coleslaw-esque treatment because the fibrous texture and bitter taste severely nauseate me (!!!), but letting them marinate in this cashew mayonnaise makes for a happy, healthy, veggieful belly. 🙂

Molly

We just had this tonight on top of some Maple Sweet Potato Pecan burgers and it was SO good! Thanks so much for sharing the recipe. 🙂

Lizeth Landell

HELLO !!! I LOVE YOUR BLOG, THANKS!!!! I HAVE A QUESTION,. I LIVE IN CHINA, SO I FOUND CHINESE DATES, IT CAN WORK WITH THOSE?
🙂

Jill

Hi!

I’ve tried about thirty recipes (many more than once) from this blog in the past couple months. I have had great success with about 95% of them. For some reason, though, I can’t make this recipe work. I tried it for the second time tonight… The first time, I followed it exactly and couldn’t get it to come out smooth. Tried it again tonight and still can’t get it smooth/creamy, even after adding an additional four tbsp. of water (one at a time). I’ve used my Vitamix both times and soaked my cashew for at least two hours both times… Never had any issues getting other recipes to come out creamy, either. In fact, I made the sour cream recipe from Oh She Glows immediately prior to this and it came out fine. Any suggestions from any other readers? Thanks in advance!!

Julia

Wow. Megan never ceases to amaze me. I honestly spent more time licking the food processor than it took to make this amazing dish. You would never know that this isn’t traditional spicy mayo, other than the fact that it tastes so much better than any spicy mayo I’ve ever had! This will definitely become a staple in my household. Thanks, Megan!

MariaS

Rubbed on grilled corn and used it to dip cucumber… It was delicious

Laura Thorn - RawRapture

Raw, rice-less, sushi roll with Avocado, ginger and spicy mayo…..

I’m a raw chef, and my favorite food just might be avocado and kanpyo (soaked and sweetened with coconut nectar), wrapped in nor I as a bankroll, with ginger, wasabi , and this spicy mayo, made with powdered og. chipotle …Yum!
5 stars*****, thank you-

Angie

I MADE THIS IN MY VITA MIX BUT THE MAYO WAS STILL CHUCKY AND NOT SMOOTH AND CREAMY. WHAT AM I DOING WRONG?

    Megan Gilmore

    Maybe add a little extra water to help it blend? And definitely use the tamper!

Foxmaven

OK, This was amazing. I am a picky eater and I really, really don’t like mayo. I like to make sandwiches, and I’ve always wished for a spread that was mayo-like that doesn’t taste like mayo—hummus is so distinct, and doesn’t go with everything. This was so good! I used two big, juicy dates, and it made the mayo too sweet for me. I added a bit more lemon, but that wasn’t helping. So I added apple cider vinegar a 1/4 tsp at a time (1/2 tsp for me) and that gave a good zing that cut the sweetness. Have I mentioned how much I love this new-to-me mayo?? My sandwich this afternoon was delicious and moist. Thank you for this!

    Megan Gilmore

    I’m so glad you loved it! Thanks for sharing what you tried– it’s so helpful!

lAURA

I use McCormick’s Sriracha power after seeing the liquid bottle type has wheat/gluten

Dawn

This vegan sriracha mayo was delicious!!! So easy too!

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