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Introducing my vegan sriracha mayo sauce – it’s creamy, spicy, and the perfect way to add some zing to any recipe! It’s the ideal condiment for anyone who loves spicy food! With only 5 ingredients, this is a recipe you can make on repeat and pair with all your favorites from sandwiches to tacos.
Spice lovers, this vegan creamy sriracha sauce is for YOU! I’ve been putting this on everything from sammies, to sushi, even on pasta. You guys have to try it! It’s definitely not for the weak, but you can easily adjust the spice level by adding less sriracha. I put the full 2 tablespoons in and loved every hot minute!
Sauces and condiments are definitely my thing, a bit of an obsession as you can see by the loads of recipes here on my blog. And this vegan spicy mayo tops the list! It is bold, versatile, and oh so creamy. I use it for loads of different cuisines like Asian, Mexican, American and more!
My vegan sriracha mayo uses tahini instead of mayo, so it is egg-free, dairy-free, and nut free! Yep, I have your back allergy friends. You don’t even have to worry about gluten here!
It also happens to be much healthier than most sriracha mayos out there because it’s lower in fat and calories compared to traditional store-bought mayo!
Plus, it’s made with minimal equipment and does not require a blender, or any machine in fact. All you’ll need is a bowl and a whisk for a quick and easy sauce that is ready in less than 5 minutes.
And as I mentioned, this is a 5-ingredient recipe, but really you could even get away with using just the 3 core ingredients: tahini, sriracha, and apple cider vinegar. The broth can be swapped out for water and the garlic powder can be optional! No matter how you make it, I guarantee that you will get a creamy, rich, tangy and spicy mayo that turns out perfectly every time.
My non-dairy sriracha mayo is truly a foodie’s best friend! It is the easiest and tastiest way to enhance any dish. Keep reading to learn my favorite serving suggestions and fun variations for new flavor ideas.
🥘 Ingredients
Whip up my easy vegan sriracha mayonnaise with only a few simple ingredients! Here is what you will need:
Tahini: I love the nutty flavor that tahini provides, all while being nut-free! Tahini is made from blended sesame seeds and provides a rich, creamy base for our mayo. It is my secret ingredient to make a vegan spicy mayo without mayo.
Veggie Broth: I use vegetable broth to thin out the tahini a bit, so that this spicy vegan mayo is the perfect consistency for spreading, drizzling, and dipping! You can sub water for the veggie broth but it won’t be as flavorful.
Sriracha: Use the classic Huy Fong Sriracha for the best results, or try out a healthier alternative like the Yellowbird Organic Sriracha Hot Sauce.
Apple Cider Vinegar: For a little tanginess I like to add in 4 teaspoons of ACV! I find that amount balances out all the flavors in this vegan mayo sauce, but feel free to adjust to your own tastes.
Garlic Powder: For a little extra kick I add in garlic powder. Technically you could skip this ingredient, but I think you’ll love the additional flavor that it brings.
🔪 How To Make Vegan Sriracha Mayo
It has truly never been easier to make vegan spicy mayo at home! Add everything to a bowl, whisk, and you’re good to go! Here is how to make spicy mayo without mayo:
Combine All Ingredients & Enjoy: I start by placing all of my ingredients into a small bowl. Then, I whisk everything together – mixing well to smooth out the mayo. That is all there is to it! Pour the healthy vegan sriracha mayo into an airtight container, serving bowls, or directly over your food, and enjoy!
My #1 Secret Tip for this vegan sriracha mayo recipe is to use a high-speed blender or food processor for the ultimate smooth and creamy texture!
Of course this no mayo sriracha sauce recipe can be kept more minimal without the use of equipment, but if you’re feeling a little fancy I totally recommend using a blender! I’ve found that a blender really gives it extra creaminess and a silky smooth texture. It even provides a little more of a “whipped” consistency depending on the blender or food processor that you own.
Other Tips To Keep In Mind:
- Adjust Spiciness: You can add less or more sriracha depending on how spicy you want it. For my kiddos I usually make it with just ½ tablespoon of sriracha.
- Leftover Broth: Since you only use ½ a cup of broth for this recipe, you can pour the rest in an ice cube tray for longer lasting storage.
- Add Sweetness: If you prefer to balance out the spice of the sriracha and the bitterness of the tahini, you can add ½ tablespoon of maple syrup.
📖 Variations
Citrusy Sriracha Mayo: Add a dash of fresh squeezed lemon or lime juice to cut the heat a bit, while adding a boost of flavor. I particularly love adding in lime when I know I’ll be using this sauce for tacos!
Garlicky Sriracha Mayo: While this recipe already includes garlic powder, sometimes I like to level up on the garlicky taste with fresh minced garlic. It adds a nice texture to the mayo, similar to adding relish to thousand island dressing. Adding in a little onion powder here would also compliment the garlic well.
Tahini-Free: If you aren’t a fan of the tahini flavor or can’t find any at the store, you could try using cashew butter. This may be thicker in consistency however, so adjust with more broth as needed. You’ll have a creamy sriracha sauce with no mayo and no tahini!
🍽 Serving Suggestions
I smear, dip, or drizzle this vegan sriracha mayonnaise onto so many different things! It adds the perfect touch of spice and flavor. Here are some of my favorites:
As A Spread: My absolute favorite way to use this dairy-free sriracha mayo is as a spread on sandwiches or burgers! So far I’ve tried it on my vegan chicken sandwich, spicy black bean burger, and sourdough grilled cheese.
As A Dipping Sauce: I love to dunk almost anything into this vegan sriracha mayo sauce! Try it out with vegan egg rolls, air fryer frozen french fries, mushroom fritters, and so much more.
As A Drizzle: Drizzle some of this over these avocado vegan sushi rolls, sweet potato tacos, tofu fried rice, or my vegetarian egg roll in a bowl. I have tried it with all three of these and it is absolutely perfect!
🫙 Storage Instructions
Fridge: Since my creamy vegan sriracha sauce recipe makes about 1 cup total, you should be able to store it and use it throughout the week! I like to keep this mayo in a mason jar or any airtight container and store in the fridge. I don’t recommend storing this recipe as it changes texture once frozen and defrosted.
❓Recipe FAQs
If you mixed up your mayo and it turned out spicier than you’d prefer, no worries! Just add a little bit more of the tahini, broth, and apple cider vinegar until you achieve your preferred spice level. From there you can play around with the garlic powder, adding a little more if needed.
When making vegan mayonnaise, the consistency will be different from regular mayo! It can take a little trial and error to find that perfect level of thickness. If you follow along with my measurements and instructions, the spicy mayo should turn out well!
However, depending on the brand of tahini purchased this could vary. If your tahini seems to be pretty thin, you might need less broth. You can always start out with less and add more as you mix, until you achieve the desired consistency.
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Vegan Sriracha Mayo
Introducing my vegan sriracha mayo sauce – it’s creamy, spicy, and the perfect way to add some zing to any recipe! It’s the ideal condiment for anyone who loves spicy food! With only 5 ingredients, this is a recipe you can make on repeat and pair with all your favorites from sandwiches to tacos.
Servings: 8
Calories: 91kcal
- Makes about 1 cup. Serving size for nutrition info is 2 tablespoons.
- You can add less or more Sriracha depending on how spicy you want it.
- You can sub water for the veggie broth but it won’t be as flavorful.
Serving: 2tbsp | Calories: 91kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 73mg
