• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Condiments

    Easy Vegan Sriracha Mayonnaise

    Published: Apr 18, 2023 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe

    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!

    Vegan Sriracha Mayo in a bowl with a spoon to scoop it out. There is a burger in the background. this recipe

    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!

    Jump to:
    • 🌶Ingredients
    • 👩‍🍳Instructions
    • 🧂Substitutions & Variations
    • 🤫Cheat Version
    • 🔪Equipment
    • 🥫Storage
    • ❗Top tip
    • ❓FAQ
    • Love Condiments?
    • Pairing
    • 📖 Recipe
    • 💬 Comments

    🌶Ingredients

    The ingredients are super simple for this recipe. Take a look below, but head to the recipe card for exact quantities.

    Ingredients for the Sriracha Mayo laid out.
    • 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.

    👩‍🍳Instructions

    Follow along with these simple how-to instructions for delicious vegan Sriracha Mayo!

    Drain chickpeas and reserve water.

    1. Drain a can of chickpeas and reserve the liquid. Use the chickpeas for something else!

    In a tall jug or blender, whizz up the chickpea water (aquafaba) with the garlic clove.

    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.

    Once the aquafaba is fluffy, slowly drizzle the oil in.

    3. Pour in the oil bit by bit, blending until the mixture thickens to a mayo texture.

    Season with lemon juice and salt, add the sriracha and whizz until thickened. Taste and add more lemon juice or sriracha as desired.

    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.

    A little bowl of sriracha mayo ready to eat.

    🧂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.

    🤫Cheat Version

    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!

    🔪Equipment

    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!

    🥫Storage

    This recipe keeps well in an air-tight container in the fridge for up to three weeks. It will not freeze well.

    ❗Top tip

    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.

    ❓FAQ

    Is Sriracha Mayo Vegan?

    There are some brands of Sriracha Mayo that are vegan, however most are not. This recipe is totally vegan however.

    Does Sriracha Sauce have egg?

    The original sriracha sauce is totally vegan and does not contain egg. Be sure to check the ingredients before you purchase.

    Does Sriracha Mayo have dairy?

    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 Condiments?

    Love dipping, spreading and smearing? Try these other yummy sauces and condiments.

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A bowl of sundried tomato and olive tapenade with crackers ready to eat.
      Sun Dried Tomato and Olive Tapenade
    • A little bowl of caper, herb and lemon salsa verde with some cauliflower steaks in the background.
      Lemon, Caper and Parsley Italian Salsa Verde
    • Eggplant tapenade in a little bowl ready to eat. There are some crostini around it with tapenade on them.
      Easy Eggplant and Olive Tapenade (Roasted Aubergine Dip)

    Pairing

    Here are some yummy ideas to serve with this vegan sriracha mayo recipe:

    • Spicy chickpea patty on a burger bun ready to eat.
      Easy Chickpea Patties (Gluten-Free)
    • Air Fryer Parsnip chips with a mayo dip.
      Air Fryer Parsnips (Fries, Chips or Roasted)
    • A yummy vegan seitan burger in a bun with all the trimmings.
      Best Vegan Seitan Burger- Grillable and High Protein
    • A tray of airfryer crispy potatoes ready to eat.
      Crispy Air Fryer Smashed Potatoes

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Vegan Mayo with sriracha in a little pot with a burger in the background.

    Vegan Sriracha Mayonnaise

    Louise Cayzer
    This vegan mayo recipe is deliciously easy to make! It uses chickpea water instead of eggs as well as Sriracha for a spicy tangy dip.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 10 minutes mins
    Total Time 12 minutes mins
    Course Condiment
    Cuisine American, Vegan
    Servings 20 portions
    Calories 47 kcal

    Equipment

    • 1 Blender (or immersion blender)

    Ingredients Note:

    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!!)

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Keep the mayo in a jar in the fridge. It keeps for at least a month.
    Eat on everything. Fries, sandwiches, burgers.. add to coleslaw. I wouldn't add it to smoothies though. That would be weird.

    Nutrition

    Calories: 47kcalCarbohydrates: 1gProtein: 0.1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 4gSodium: 34mgPotassium: 4mgFiber: 0.01gSugar: 0.1gVitamin A: 2IUVitamin C: 2mgCalcium: 0.5mgIron: 0.01mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Condiments

    • Goma Dressing in a little bowl ready to eat.
      Goma Dressing: Japanese Roasted Sesame Salad Dressing
    • Tomato and onion chutney with cheese and crackers.
      Tomato and Onion Chutney (Granny's Relish)
    • A jar of basil pesto ready to use.
      Easy Vegan Basil Pesto
    • Roasted red peppers ready to eat.
      Air Fryer Roasted Peppers

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




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

    1. Louise-Claire Cayzer says

      June 04, 2024 at 6:18 pm

      5 stars
      Easy to make and perfect for using on burgers.

      Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    A little bowl of extra creamy vegan sriracha Mayo with a burger in the background.
    A little bowl of extra creamy vegan sriracha Mayo with a burger in the background.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.