This vegan sriracha mayo is a spicy, tangy, flavorful, dip or spread that jazzes up plain old sandwiches or French fries into something special. Plus it’s gluten-free, dairy-free, and egg-free!

French fries on a white plate being dipped into a small white bowl of vegan sriracha mayo with slices of limes around it.

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You can use store-bought vegan mayonnaise or simply add the sriracha and lime juice to the blender when you make my homemade vegan mayo recipe. Either way, it takes less than 5 minutes to make this spicy mayo.

❤️ Why make this recipe

This sriracha mayo is dairy-free, egg-free, and nut free so everyone can enjoy it. You can use it as a spicy dip or a flavorful spread for tofu Banh Mi sandwiches, veggie burgers, chicken patties, and tofu wraps.

🧾 Ingredients and substitutions

  • Vegan Mayonaise – you can use any store-bought mayo that you want or make your own using my easy vegan homemade mayo recipe.
  • Sriracha – this is a spicy hot sauce that you can find in most major grocery stores.
  • Lime Juice – fresh lime juice tastes best, but you can use jarred lime juice if you don’t have fresh.

🥄 How to make easy vegan sriracha mayo

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – In a large measuring container, add vegan mayo, sriracha, and freshly squeezed lime juice. Stir well until combined. (Add more or less sriracha to adjust the level of spice to your taste.)

🥣 How to make sriracha mayo from scratch

Step 1 – To a blender, add 1 cup neutral flavored oil, 1/2 cup plain soy milk (you must use soy milk), 4 tablespoons sriracha, 2 tablespoon lime juice, 1 tablespoon apple cider vinegar, and 1/2 teaspoon salt to your blender and let it sit for about 2 minutes.  (This will start to curdle your milk).

Step 2 – Blend on high for 30 seconds.

Step 3 – Scrape the edges and blend for 30 more seconds and you will have perfectly thick and creamy sriracha mayo!

🥡 Storage

Refrigerate: Vegan sriracha mayo will keep well in the fridge for up to 1 week in an airtight container.

Three tofu Bahn Mi sandwiches on a wooden cutting board.

🍟 How to use sriracha Mayo

Sriracha mayo is a must-have on Banh mi sandwiches, but it’s also great as a dip for zucchini fries, vegan tofu chicken nuggets, fried cauliflower, crispy fried tofu, baked cauliflower nuggets, tofu fries, fried oyster mushrooms

Spread your sriracha mayo on your favorite veggie burgers, wraps, and sandwiches like a vegan BLTchickpea salad sandwich, or vegan chicken patties too.

This spicy mayo is also delicious on vegan tacosload vegan nachos or burritos.

A french fry being dipped into a small bowl of vegan sriracha mayo.

🌟 More homemade vegan basics

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📋 Vegan sriracha mayo recipe

French fries on a white plate being dipped into a small white bowl of vegan sriracha mayo.
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5 from 2 rating

Vegan Sriracha Mayo

A spicy vegan mayo to be used as a dip or a spread.

Ingredients

  • 1 cup vegan mayo
  • 4 tablespoons sriracha
  • 2 tablespoons lime juice

Instructions
 

  • In a large measuring container, add vegan mayo, sriracha, and freshly squeezed lime juice. Stir well until combined. (Add more or less sriracha to adjust the level of spice to your taste.)

Notes

How to make sriracha mayo from scratch
Step 1 – To a blender, add 1 cup neutral flavored oil, 1/2 cup plain soy milk (you must use soy milk), 4 tablespoons sriracha, 2 tablespoon lime juice, 1 tablespoon apple cider vinegar, and 1/2 teaspoon salt to your blender and let it sit for about 2 minutes.  (This will start to curdle your milk).
Step 2 – Blend on high for 30 seconds.
Step 3 – Scrape the edges and blend for 30 more seconds and you will have perfectly thick and creamy sriracha mayo!
Serving: 2tbsp, Calories: 182kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.003g, Sodium: 332mg, Potassium: 14mg, Fiber: 0.04g, Sugar: 0.1g, Vitamin A: 12IU, Vitamin C: 6mg, Calcium: 1mg, Iron: 0.04mg
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