Name: Vegan Sriracha Mayonnaise
Prep time: 5 min
Total time: 5 min
Ingredients: ½ cup vegan mayonnaise; 2-3 teaspoons sriracha; 2 teaspoons lime juice; ⅛ teaspoon garlic powder; ⅛ teaspoon onion powder; pinch black pepper ((to taste)); Salt ((to taste))

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5 from 4 votes. Leave a review!

Vegan sriracha mayo is incredibly quick and easy to make. This recipe will help you create an amazingly delicious, tangy and spicy mayonnaise in less than 5 minutes!

Start with store-bought vegan mayo or make your own with my simple eggless mayo recipe. Either way, you’ll create a tasty dip that’s perfect for sweet potato fries or whatever you like!

Small glass bowl of sriracha mayo (light orange color) with small sprinkle of paprika as garnish sitting on white plate loaded with baked sweet potato fries and garnished with a sprig of cilantro.

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Is Sriracha Mayonnaise Vegan?

Most sriracha mayonnaise recipes (or store-bought options) are not vegan because they use “regular” mayo made with eggs.

Vegan mayo is becoming super easy to find at most grocery stores, but you could also make your own homemade mayo without much effort. With a vegan mayo base, you can easily create a vegan sriracha mayo or aioli dip!

Top view of two glass dishes filled with sriracha mayo dip sitting on wood board along with lime wedges and small wood bowl of cilantro. Sweet potato fries in top right corner, largely cropped out.

Ingredients to Make Vegan Spicy Mayo

Vegan spicy mayo is straightforward to make with just a few simple ingredients:

Vegan mayo: This recipe starts with either homemade vegan mayo or a store-bought option!
Sriracha: Of course, we need the star ingredient to make this delicious sauce or dip. Use 2-3 teaspoons (or more) depending on your taste preferences and how spicy you like your mayo!
Lime juice: Adding acidity and citrus flavor in this recipe, lime juice is the perfect compliment to sriracha.
Garlic and onion powder: Garlic and onion flavor creates a sauce that’s perfect for dipping!
Salt and pepper: I don’t add extra salt because sriracha already has enough for my tastes; but feel free to add a pinch if you like. A pinch of black pepper is a great way to round out the flavors of this sauce!

Two plates of sweet potato fries with small dishes of spicy mayo dipping sauce on the plate. Plates garnished with cilantro sprig. Back plate sits on wood board.

How to Make Vegan Sriracha Mayo

This recipe is incredibly quick from start to finish. Begin with homemade vegan mayo or a store-bought option, then simply stir in the remaining ingredients!

Step 1: Mix and Serve

Yep, that’s it. You can enjoy sriracha mayo in just one simple step! Mix all the ingredients together until fully combined.

Jar of spicy mayo being stirred with one hand holding the edge of the jar and the other stirring with a spoon. The mixture in the jar is half white, with streaks of red and orange throughout. Limes sit to the left.

Serve right away or let the mayo chill in your fridge until you want to serve.

Spoon scooping sriracha mayo onto a round white plate full of sweet potato fries. A small glass jar of light orange mayo sits to the left of the plate with a whole and half lime further left.

How to Serve Eggless Sriracha Mayonnaise

You can use vegan sriracha mayo however you like. It’s delicious as a dip for regular or sweet potato fries, as a spread on a sandwich, wrap or burger.

We also commonly use this as a creamy, spicy sauce for sushi bowls!

Since the base of this recipe is mayonnaise, it provides fats for whatever meal you use it in. To create a balanced meal, just add a source of plant-based protein, carbohydrates (whole grains or starchy vegetables) and non-starchy vegetables!

Top view of a plate of sweet potato fries with small dish of sriracha mayo dipping sauce on the plate. Plate sits on small wood board over white-grey marble with a bit of a light grey towel in top left corner.

Vegan Sriracha Aioli Variations

Get creative with this recipe and customize it to your taste preferences, or use the ingredients you enjoy and have on hand!

One simple substitution is to use lemon juice in place of lime juice.

Adding additional spices like cumin and chili powder can create a unique but equally delicious flavor that pairs great with Mexican-inspired recipes!

I also have a recipe for roasted garlic mayonnaise (aioli) which is also great for dipping fries, using as a spread, or using however else you like.

Small mason jar filled with spicy, light orange, mayonnaise on a white plate loaded with sweet potato fries. Plate sits on small light wood board and there's a grey towel blurred to the back left and second jar of mayo on a plate to the back right.

How to Store Prepared Sriracha Mayo

Refrigerate leftover sriracha mayo in an airtight container or jar for up to a week. I like to make my mayo directly in a jar that I can put in the fridge because it reduces the need to wash dishes!

If you make this recipe, please rate and comment below to help others benefit from your experience!

Cropped square image of a small glass bowl of sriracha mayo (light orange color) with small sprinkle of paprika as garnish sitting on white plate loaded with baked sweet potato fries and garnished with a sprig of cilantro.

Vegan Sriracha Mayonnaise

Spice up your life with this delicious and incredibly easy recipe for vegan sriracha mayonnaise. Creates the perfect spicy mayo or aioli; use as a sandwich spread or dip!

5 from 4 votes. Leave a review!

Prep Time 5 mins

Total Time 5 mins

Servings Servings

Calories 134 kcal

Cuisine American-inspired, Vegan

Equipment

Mixing bowl (or jar)
Fork (or spoon)

Ingredients

½ cup vegan mayonnaise
2-3 teaspoons sriracha
2 teaspoons lime juice
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
pinch black pepper (to taste)
Salt (to taste)

Instructions

In a small mixing bowl or jar, add all the ingredients.
½ cup vegan mayonnaise, 2-3 teaspoons sriracha, 2 teaspoons lime juice, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, pinch black pepper, Salt
Stir until well combined. Taste and adjust seasoning to your preferences (sriracha, salt and pepper to taste).
Can serve straight away, but tastes best after chilling in the fridge for about an hour.
Refrigerate in an airtight jar for up to a week.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 2 tbsp (⅛ of recipe)Calories: 134 kcalCarbohydrates: 1 gFat: 15 gSaturated Fat: 2 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 6 gSodium: 183 mgPotassium: 19 mgVitamin A: 70 IUVitamin C: 1 mgCalcium: 11 mg

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