Use this mild to medium vegan sriracha mayo on a range of dishes to get add some heat without working up a sweat. Keep reading to see how to make sriracha mayo.
Sriracha is now a household name hot sauce with a bright and tangy medium spice level that the majority of folks can appreciate.
Whether you have problems handling the heat of hot sauce or if you’re a true spice fanatic, give this sriracha mayo recipe a go to enjoy on sandwiches, tacos, grilled vegetables, fried tofu, french fries, quesadilla, and more.
This recipe is easily adaptable to adjust depending on your preferred flavors and we recommend additional ingredients to really tweak the mayo in the last section.
Read on to learn how to make our easy sriracha mayo (and simply swap mayo for a plant-based mayo for a vegan alternative).
Vegan Sriracha Mayo Recipe
You can customize this vegan mayo to your desired level of spiciness.
- 1 cup vegan mayo (like this Only Plant Based Vegan Mayonnaise available at Amazon**)
- 3 tablespoons sriracha (add more or less depending on how much spice you like)
- Juice from half a lemon, about 2 tablespoons
- 1 garlic clove, minced
- Salt to taste
- Whisk together all ingredients.
- Taste and adjust for salt, more garlic, sriracha, or other desired ingredients (read below).
How to Use Vegan Sriracha Mayo
Let’s face it — sriracha goes with pretty much anything. Here’s some ideas for how to use this homemade spicy vegan mayo to give a boost to your favorite dishes:
- Spread it on a vegan bánh mì
- Drizzle it over a vegan poke bowl
- Dip your veggie fries in it
- Add some spice to your crispy pan tofu
- Squirt some on a vegan glamorgan sausage
- Use it as a vegan pizza topping
- Skip the ketchup and use it on a homemade black bean burger
Depending on your flavor preferences, you can also incorporate these additional ingredients:
- Spicy chili flakes for extra heat
- Cracked black pepper
- Lime juice instead of lemon juice
- Pineapple juice for a fruity tanginess
- Hot sauce
This sriracha mayo recipe yields 1 1/4 cup and lasts about two weeks in the refrigerator in a sealed container.
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