• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dips, Sauces & Spreads

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

    Published: Mar 28, 2020 · Modified: Sep 22, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.3K shares
    JUMP TO RECIPE

    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!

    glass jar filled with spicy dip with spoonful of dip resting beside it on a white plate
    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.

    bowl of raw cashews, cup of apple cider vinegar, bowl of water, half a lemon and a bowl of seasoning

    Add all the ingredients to a high speed blender, starting with â…“ 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.

    blender filled with cashews, water, vinegar and seasoning blended into dip

    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.

    spicy mayo in glass jar with spoonful of mayo resting on top

    To make the nut free spicy vegan mayo option:

    Gather your ingredients.

    bowl of pumpkin seesd, lemon, bowl of seasoning, cup of vinegar, bowl of water, spoon of mustard

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

    pumpkin seeds, seasoning, mustard, vinegar in blender to make creamy dip

    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!

    spicy dip in glass jar with spoon inside

    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 â…“ 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.

    spoon dripping down sriracha mayo into glass jar

    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!

    spoonful of sriracha mayo in white plate beside jar of spicy mayo

    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

    glass jar filled with spicy dip with spoonful of dip resting beside it on a white plate

    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 or dip and ready in only 5 minutes!
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Dip
    Cuisine: American, Canadian
    Servings: 10 Servings (approx 1.25 cup)
    Calories: 74kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 1 cup raw cashews or shelled raw pumpkin seeds
    • â…“ cup + 2 tbsp water
    • 2 tablespoon lemon juice approx half a lemon
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon garlic powder or onion powder
    • ½-1 teaspoon cayenne pepper or to taste
    • ½ teaspoon sea salt or to taste
    • 1 teaspoon yellow mustard optional, skip if you don't want extra tang
    Prevent your screen from going dark

    Instructions

    • Add all your ingredients to a high speed blender, starting with just â…“ cup of the water and blend until smooth. Start on low and gradually increase the speed so you don't have loose cashew bits flying to the top of the blender. Once smooth, add the remaining water (if desired) and blend to combine.
    • Refrigerate for at least one hour, as it tastes best cold. Then serve with veggies, fries, pizza, sandwiches, wraps or burgers. Enjoy

    Notes

    Nutritional info is for one tenth of the recipe, approx 2 tablespoons, using the cashew method. If subbing for pumpkin seeds, the calories and fat will be much lower.
    If you don't have a Vitamix or a high speed blender, soak your cashews in boiling hot water for 30 minutes and then drain.
    Scrape down the sides if needed for a smooth and creamy consistency.
    Start blending with only â…“ cup of the called for water at first. This helps with a smoother consistency since the cashew pieces have less room to float around. Then add the extra 2 tablespoons and blend to combine.

    Nutrition

    Serving: 2tablespoon | Calories: 74kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.3K shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your feedback is greatly appreciated! Please do us a favour and rate using the stars in addition to your comment as this is very helpful to us and other readers. Tell us about substitutions you made, how it turned out, and anything helpful to others who may make the recipe. Rude or insulting comments are not accepted. Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. LouAnn

      January 29, 2023 at 6:31 am

      Can I sub cannelini beans for the cashews??

      Reply
      • Rosa

        February 01, 2023 at 8:31 am

        Yes that should work fine, but reduce the water since beans have more moisture.

        Reply
    2. Lisa

      March 02, 2022 at 10:31 pm

      5 stars
      I wasn’t so sure about it at first, but it will definitely be a go-to mayo recipe now!

      Reply
      • Rosa

        March 03, 2022 at 8:14 am

        Thrilled you enjoyed Lisa!

        Reply
    3. Anyelea

      January 05, 2022 at 12:30 pm

      5 stars
      I’ve been plant-based for 18 months and have really missed having mayo. It has been impossible to find oil free mayo in the stores. I made this recipe to have with your ‘chicken’ burger and holy cow is it ever good! It is so Good that I could easily have devoured all of it at once. Even my very skeptical carnivore loving husband liked it. I’ve made two recipes of yours so far and both were 10/10. I can’t wait to make more!

      Reply
      • Rosa

        January 06, 2022 at 7:55 am

        Thrilled you enjoyed the burgers and the mayo Anyelea! Thank you so much for taking the time to leave a review. 🙂

        Reply
    4. Cherri

      August 08, 2021 at 12:20 pm

      I haven’t tried this recipe yet but I absolutely will be. If it’s anything like your other recipes that I’ve tried, it’s going to be delish! Exciting to give it a try. Thanks.

      Reply
      • Rosa

        August 08, 2021 at 6:58 pm

        Aww thanks so much Cherri, so kind. Please report back once you try it. 🙂

        Reply
        • Cherri

          August 12, 2021 at 11:53 pm

          I’m happy to report that I’ve tried this recipe and we think it’s delish! I didn’t change thing and I will be making it again. I’m also looking forward to trying some of your variations and substitutions. We used it to dip blistered shishito peppers in. It will be a versatile dip for many food choices. Yumm! Thanks again.

          Reply
          • Rosa

            August 13, 2021 at 11:27 am

            Thrilled to hear it, thanks Cherri. 🙂

            Reply
    5. Emma

      August 05, 2021 at 10:22 am

      5 stars
      Holy cow, this sauce is incredible!! The absolute best – thank you!!

      Reply
      • Rosa

        August 06, 2021 at 2:21 pm

        Yay! You’re welcome, so glad you enjoyed Emma. 🙂

        Reply
    6. Lacey

      January 19, 2021 at 9:14 am

      This sounds so good and I love that it’s oil free. Am I missing the sriracha sauce In the ingredients list? I don’t see it mentioned anywhere in the recipe except the title.

      Reply
      • Rosa

        January 19, 2021 at 9:28 am

        Hi Lacey, this recipe uses cayenne to give the sauce the spicy sriracha flavour. Hope you enjoy!

        Reply
    7. Christine Tomek

      August 06, 2020 at 8:37 pm

      5 stars
      This is amazing – I could eat it by the spoonful (I actually did). I’d like to make it as a hummus using garbanzo beans. Could you turn this into a hummus recipe? Thanks!

      Reply
      • Rosa

        August 07, 2020 at 9:12 am

        Thanks for the kind feedback Christine. Thrilled you loved it so much! 🙂
        I haven’t tried it as a hummus, but I’m sure you could replace the cashews with garbanzo beans, but make sure to reduce the water. I’d start with just 2-3 tbsp of water and add as needed.

        Reply
    8. Sheri

      May 16, 2020 at 10:22 pm

      5 stars
      My niece and I made pretzels today and we’re dipping them in this sauce. It is so good!

      Reply
      • Sheri

        May 16, 2020 at 10:24 pm

        Also would like to mention that if you are using a low/wide 64 oz Vitamix, double the recipe, otherwise, it doesn’t have enough substance to blend properly.

        Reply
        • Rosa

          May 17, 2020 at 9:08 am

          Great tip, thanks Sheri. I have the tall Vitamix container so that’s good to know. So glad you enjoyed the dip! Sounds delicious paired with pretzels.

          Reply
    9. Marsha

      March 30, 2020 at 7:28 am

      5 stars
      This recipe has all the ingredients I love so I can’t wait to try it.

      Reply
      • Rosa

        March 30, 2020 at 7:48 am

        Yay! You will love it Marsha. 🙂

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    1.3K shares