Vegan Sriracha Mayo
Vegan sriracha mayo is thick, creamy, spicy and a bit tangy and the perfect condiment or sauce to change up your usual meals! This sriracha mayo is egg free, oil free and very easy to make! The best way to take your sandwiches, burgers or even fries to the next level!
Making your own vegan mayo at home helps you control the spice levels and control the quality of the ingredients!
Why you will love this recipe
Easy to make – this recipe comes together in just a few minutes in the blender. All you need is a little patience to soak the cashews and the rest is so simple!
Simple ingredients – this vegan sriracha mayo is made with a base of cashews instead of vegan mayo. I don’t keep vegan mayo on hand but always have cashews in the freezer, so this is my go-to method when I’m craving something thick, creamy and spicy! You probably have everything you need to make this spicy vegan mayo in your pantry/fridge right now!
Fun way to change up your usual meals – add some spice to your favorite meals to change the entire vibe. Perfect on sandwiches, burgers, wraps, as a dip for raw or roasted veggies or even as a spicy sauce for tacos or sushi! If you love this spicy vegan mayo, check out my vegan chipotle mayo recipe too!
Great for meal prep – this vegan sriracha mayonnaise lasts about a week in the fridge and has so many uses! You can use it in lots of ways throughout the week including making chickpea salads, tuna salads, egg salads or chicken salads with a spicy twist!
Ingredient spotlight
- Cashews + water – raw cashews work best for this recipe. The cashews soak in hot water and soften, making them the perfect base for this spicy vegan sriracha mayo recipe. To make this nut free, use hemp hearts or sunflower seeds.
- Sriracha sauce – sriracha sauce is a spicy condiment made from ground red chili peppers, sugar, garlic, salt, and vinegar.
- Lime juice – lime juice adds that tangy punch that you are looking for in mayonnaise. Use lemon juice or even rice wine vinegar if you don’t have lime juice on hand.
How to make vegan sriracha mayo
Start by soaking the cashews. My go-to method for soaking cashews is to bring water to a boil in the electric kettle then pour it over the cashews. Let the cashews sit for 5-10 minutes then drain the cashews. Discard the water.
Once cashews have soaked and the water has been discarded, add the cashews, fresh water, sriracha, lime juice, salt and garlic powder to the blender.
Blend on high for at least 1 minute. I use a
Store the leftover vegan sriracha mayonnaise in a well-sealed jar for up to a week. Stir before using.
Top tips
- Be sure to soak the cashews so they blend easily. Even if you are using a high speed blender, I always recommend soaking the cashews to get the creamiest mayo in the least time.
- If you want to make this with store bought mayo, simply omit the cashews and the water, and combine the ingredients in a jar.
- This creamy spicy mayo will thicken as it sits in the fridge, because it is made with cashews. If it gets too thick, you can thin it out by adding water 1-2 teaspoons at a time.
- If you are using a large blender like Vitamix, you may need to double the recipe to ensure that there is enough volume to mix properly (as I use a
high speed bullet style blender to make my sauces).
Modifications to this spicy mayo
Make it spicier: Add more sriracha or crushed red pepper flakes
Make it tangier: Add more lime juice or a splash of apple cider vinegar
Make it sweeter: Add 1-2 teaspoons maple syrup or a teaspoon of coconut sugar
Ways to use vegan sriracha mayonnaise
- As a dip for fries, sweet potato tots, butternut squash cubes, roasted brussels sprouts or roasted radishes
- On sandwiches, wraps, burgers or falafel
- In chickpea salad, egg salad, chicken salad, tuna salad
- As dressing for coleslaw (add the juice of another lime and a pinch of salt)
- On tacos, fajitas or burrito bowls to add a creamy spicy sauce
- As spicy mayo for homemade sushi or sushi bowls
Common questions
What if you don’t have sriracha on hand?
You can also make this recipe with your favorite hot sauce in place of the sriracha.
Can you use cashew butter instead?
Yes 1 cup of cashews = about 1/2 cup of cashew butter so you would need about 1/4 cup cashew butter with 1/4 cup water to make this recipe.
Is this the same as yum yum sauce?
No. Yum yum sauce is less spicy and is slightly sweeter than sriracha mayo. Both sauces are traditionally made with a mayonnaise base though.
To make this more like yum yum sauce, reduce the sriracha to 1 tablespoon and add 1 tablespoon of maple syrup.
If you love this recipe, you should try
- Spicy Tahini Sauce
- Vegan Chipotle Mayo
- Sriracha Brussel Sprouts
- Bang Bang Shrimp
- Vegan Buffalo Sauce
Vegan Sriracha Mayo
Ingredients
- 1/2 cup cashews - $0.93
- 1/4 cup water - $0.00
- 2 tbsp sriracha - $0.18
- 1 medium lime, juiced - $0.33
- 1/2 tsp sea salt - $0.02
- 1/2 tsp garlic powder - $0.05
Instructions
- Soak the cashews. Pour hot water (boiling water) over the cashews. Soak 5 minutes, then drain the water and discard it.
- Add soaked, drained cashews, water, sriracha, lime juice, salt, garlic powder to a high speed blender.
- Blend on high for 1 minute until creamy.
Equipment
Recipe Notes
- Be sure to soak the cashews so they blend easily (check out the tips on how to soak cashews in the post). Even if you are using a high speed blender, I always recommend soaking the cashews to get the creamiest mayo in the least time.
- If you want to make this with store bought mayo, simply omit the cashews and the water, and combine the ingredients in a jar.
- This creamy spicy mayo will thicken as it sits in the fridge, because it is made with cashews. If it gets too thick, you can thin it out by adding water 1-2 teaspoons at a time.
- If you are using a large blender like Vitamix, you may need to double the recipe to ensure that there is enough volume to mix properly (as I use a high speed bullet style blender to make my sauces).
- Make it spicier: Add more sriracha or crushed red pepper flakes
- Make it tangier: Add more lime juice or a splash of apple cider vinegar
- Make it sweeter: Add 1-2 teaspoons maple syrup or a teaspoon of coconut sugar
