Once you know how easy this Vegan Sriracha Mayonnaise is to make, you'll never want to get shop bought again! It makes use of a commonly discarded ingredient, Aquafaba (aka chickpea water) and is super tasty, quick, and customizable so you can make it as spicy or mild as you like! You're going to want to slather this vegan Sriracha Mayo on EVERYTHING!
You can buy Sriracha Mayo which is vegan, which is very handy. But sometimes I can't find it or have run out and have craving for some spicy Mayo. I also happen to think this homemade version is SO much more delicious.
This spicy vegan mayo is actually a chilli spiked-up version of my Easy Vegan Garlic Aioli Mayo Recipe. Make a batch of either (or both) and slather them on a sandwich like this Chickpea Patties Burger or why not try making these delicious Chickpea Tuna Sandwiches to use up the chickpeas you just drained!
The ingredients are super simple for this recipe. Take a look below, but head to the recipe card for exact quantities.
- Aquafaba: is a fancy word for the water that you drain off a tin of cooked chickpeas and is a very good egg white replacer for some types of cooking. It turns out that the nifty chickpea leaches out proteins that are similar to egg white into the water it's cooked in. This gives the chickpea cooking water a slightly viscous texture, that has really similar properties to egg whites. It can be whipped into meringues, added as an egg replacer in cakes and used to make vegan mayonnaise. Simply drain your tin of chickpeas and save the water, or reserve the cooking water from chickpeas when making from scratch.
- Nuetral Oil: I like to use sunflower oil here, but you can also use peanut oil, canola oil, avocado oil or a light olive oil. The key is that it is nuetral in flavour.
- Garlic Clove: A single clove of fresh garlic is key for making this mayo taste amazing.
- Lemon Juice: Lemon juice balances the flavour and brings brightness and zing.
- Sriracha Sauce: Choose your favourite Sriracha Sauce. I like Flying Goose Brand, but choose the one you like best.
- Flakey Sea Salt or Kosher Salt: to taste.
See recipe card for quantities.
Follow along with these simple how-to instructions for delicious vegan Sriracha Mayo!
1. Drain a can of chickpeas and reserve the liquid. Use the chickpeas for something else!
2. In a tall beaker or your blender, add 3 tablespoon of chickpea water (aquafaba) and the garlic clove. Whizz up with the blender until frothy.
3. Pour in the oil bit by bit, blending until the mixture thickens to a mayo texture.
4. Add salt, lemon juice and Sriracha Sauce to taste. Blend again, and keep tasting until you have the desired spicy flavour!
Hint: Taste testing is key! Your own taste buds will tell you the level of spiciness and tang you want in the mayo.
🧂Substitutions & Variations
This deliciously garlicky vegan mayo can be adjusted to your own tastes.
- Harissa Mayo- Replace the sriracha with harissa for a North African twist on the mayo.
- Jerk Mayo- use some jerk spices for a spicy Caribbean vegan mayo.
- Chipotle Mayo -Send your mayo in a Central Americas direction by substituting chipotle paste for the sriracha.
- Other Oils- You can choose to use light olive oil, ground nut (peanut) oil, canola/rapeseed or avocado oil. I do not suggest using coconut oil as it easily hardens and won't work as well.
- No Oil- This recipe requires oil for the aquafaba to emulsify and become the mayo texture you want. Try a specific no-oil mayo recipe if you wish to be oil-free.
- Apple Cider Vinegar- Omit the lemon juice and add Apple Cider Vinegar (ACV) instead. Both work well as they are acidic to balance the rich oil.
This yummy mayo is vegan, egg, soya, and dairy free as well as gluten-free so is suitable for many allergy sufferers.
I won't tell anyone if you simply mix together your favorite store-bought vegan mayo, a little grated fresh garlic, and sriracha sauce to taste!
I find that Hand Held Stick Blender that you can move up and down in a tall beaker or glass works best, as you want to be able to drizzle the oil into the beaker as you blend. You can also use a jug blender or a food processor, but as these are large, you might end up making a huge quantity of mayo!
This recipe keeps well in an air-tight container in the fridge for up to three weeks. It will not freeze well.
When making the mayo, don't panic if it looks runny, keep blending and adding oil bit by bit and suddenly it will all come together in a beautiful mayonnaise creamy texture.
There are some brands of Sriracha Mayo that are vegan, however most are not. This recipe is totally vegan however.
The original sriracha sauce is totally vegan and does not contain egg. Be sure to check the ingredients before you purchase.
This particular recipe does not have dairy, and most will not contain dairy. Some varieties of sriracha mayo will contain eggs, so be sure to check the ingredients.
Love dipping, spreading and smearing? Try these other yummy sauces and condiments.
Here are some yummy ideas to serve with this vegan sriracha mayo recipe:
Vegan Sriracha Mayonnaise
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 3 tablespoon Aquafaba (aka chickpea cooking water eg from a tin of chickpeas. )
- 100 (½ cups) Sunflower Oil ( you might need more)
- 1 garlic clove (crushed)
- 2 tablespoon Sriracha Sauce (or more to taste)
- 30 ml Lemon Juice (about the juice from half a lemon)
- salt to taste
- In a blender or more preferably)a long beaker with a hand held immersion blender start whizzing up the garlic and aquafaba (Chickpea juice) .
- Let it whizz around until becomes foamy.
- With the motor on, add in a thin stream the sunflower oil, carefully blending and adding more oil.
- It should start looking like very thin cream, keep adding oil, it will start to thicken up.
- Add the lemon juice, sriracha and salt to taste.
- Whizz again and add more lemon juice or salt as needed.
- It's not an exact science, and you'll know when you reach the right 'flavour' and consistency.
- Keep adjusting, maybe adding bit more oil & whipping more to thicken the mayo up.
- Serve on everything, or store in an airtight container in the fridge.