Vegan Sriracha Mayo w/ Nut Free Option [Oil Free]

It’s creamy, tangy and SPICY! This incredibly delicious vegan sriracha mayo is the perfect go to spread for sandwiches and wraps, or dipping your fries. Made using heart healthy ingredients and ready in only 5 minutes!

This recipe was originally published in May 2018. It has been updated for content and photos.

I know you’re going to absolutely love this easy peasy recipe for spicy vegan mayo. It’s jam packed with flavour and a little heat and the perfect accompaniment to french fries and so much more!

Not only is this sriracha mayo vegan, but it’s gluten free, soy free, oil free and even has a nut free option, making it suitable for most allergies.

I’d call this a mild to medium spice level but if super spicy is your thing, just increase the cayenne, or check out my vegan Buffalo sauce for more inspo.

How to make vegan sriracha mayo

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

I have two versions for you, as promised. One made using creamy luscious cashews, and a nut free version using raw shelled pumpkin seeds or pepitas.

To make the cashew version:

Gather your ingredients.

Add all the ingredients to a high speed blender, starting with ⅓ cup of the water and blend until smooth. Add the remaining water and blend to combine. (steps 1-2)

NOTE: If you don’t have a high speed blender, soak your cashews in boiling hot water for 30 minutes first and then drain.

Transfer your vegan sriracha mayo to a clean glass jar or container and refrigerate for 1 hour or longer before serving.

It will thicken some in the fridge and tastes best when cold.

To make the nut free spicy vegan mayo option:

Gather your ingredients.

Add all the ingredients to a high speed blender, starting with ⅓ cup of the water and blend until smooth. Add the remaining water and blend to combine. (steps 1-2)

Transfer to a clean glass jar or container and refrigerate for 1 hour or longer before serving.

The dip will thicken some in the fridge and tastes best cold.

Notice this version won’t turn the traditional pink colour of sriracha mayo that you may be accustomed to. I promise the flavour is bang on though!

How long does it keep?

Store your spicy vegan mayo in a glass jar or sealed container in your fridge for up to 1 week, if it lasts that long!

You might want to make a double batch because this highly addictive sauce is delicious enough to lick with a spoon!

Expert Tips

1. If you don’t have a Vitamix or another high speed blender, soak your cashews in boiling hot water for 30 minutes first. Then drain and make your vegan sriracha mayo as directed.
2. Start your blender on a low speed and gradually increase the speed so you don’t have loose cashew bits flying up to the top of your blender.
3. Scrape down the sides if needed for a smooth and creamy consistency. You don’t want chunky pieces in your spicy vegan mayo.
4. Start blending with only ⅓ cup of the called for water at first. This helps with a smoother consistency since the cashew pieces have less room to float around in. Then add the extra 2 tablespoons once combined and re-blend to encorporate.
5. Refrigerate for at least one hour before serving, as it tastes best cold and thickens nicely in the fridge.

Variations & Substitutions

• To make nut free vegan sriracha mayo, substitute the cashews with raw pumpkin seeds at an equal ratio. The colour won’t be pink, but the flavour is still bang on!
• For an extra spicy vegan mayo, use up to 1 teaspoon of cayenne pepper, to suit your taste. I find a half teaspoon perfect for me, and I’d call it a medium spice level.
• If you don’t have cayenne pepper, sub for hot sauce. Use Frank’s or Sriracha (whatever you have). You’ll need 1-3 tablespoons of hot sauce, compared to ½-1 teaspoon of cayenne pepper for similar heat results.
• Or, if you don’t have cayenne or hot sauce, you may use spicy chili flakes instead.
• Alternatively, if you don’t like spicy foods, sub for ketchup. Or add some smoked paprika for a smoky vegan mayo.
• For a tangier spicy vegan mayo, add a teaspoon of prepared mustard.
• You may sub the lemon juice for lime juice for more zing, at an equal ratio. If using more lemon or lime juice then called for in the recipe, reduce the water accordingly.
• For a sweet and spicy vegan mayo, use pineapple juice instead of lemon or lime juice.
• To add a little umami flavour, add 1-2 teaspoons of soy sauce or Tamari for gluten free. Make sure to reduce the salt though!

Ways to use vegan sriracha mayo

This incredible dip tastes great with so many things! Here’s some fun ideas for you.

• Dunking fries and sweet potato fries (my personal favourite!) – Actually, any kind of potatoes: baked, hash browns and even potato salad would all be winners here!
• Spread it into sandwiches, burgers and wraps, or spice up your avocado toast.
• Use it to dip raw veggies or spread it onto grilled or steamed vegetables.
• Dip your tortilla chips, baked plantain chips, or any kind of chips that could use some bite.
• Dunk your pizza crusts!! YUM
• Use it to dip your favourite finger foods like spring rolls, or these Chickpea or Lentil Nuggets.
• Lick the bowl, lick the spoon, I won’t judge you. 😉

I just love adding a little heat to my meals, but since my tolerance isn’t the highest, this cooling spicy vegan mayo is the perfect way to do it! It will take your meal from ordinary to extraordinary, promise! 😉

More vegan dips and sauces

• Vegan Onion Gravy
• Dill Pickle White Bean Dip
• Healthy Vegan Cauliflower Cheese Sauce [SPICY]
• Vegan Buffalo Sauce [No Butter or Oil]

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa