Vegan Sriracha Mayonnaise
Add a spicy twist to your dips and spreads with this creamy, homemade Vegan Sriracha Mayonnaise! Perfectly balanced with the bold kick of Sriracha, the tangy notes of apple cider vinegar and lemon juice, and a touch of sweetness from maple syrup, this plant-based condiment elevates sandwiches, wraps, and roasted veggies alike. Crafted using aquafaba—the magic liquid from chickpeas—this recipe effortlessly achieves a thick, velvety texture without any eggs, making it entirely vegan and easy to whip up in just 10 minutes. Whether you're looking to brighten up your burgers or add heat to your buddha bowls, this versatile vegan mayo is sure to become a kitchen staple.
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Recipe Information
Ingredients
- 3 tablespoons Aquafaba (liquid from a can of chickpeas)
- 1 cup Neutral-flavored oil (such as sunflower or canola oil)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Fresh lemon juice
- 2 tablespoons Sriracha
- 1 teaspoon Maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Garlic powder
Instructions
In a tall, narrow container or jar, add the aquafaba, apple cider vinegar, fresh lemon juice, Dijon mustard, sea salt, and garlic powder.
Using an immersion blender, blend the mixture for a few seconds until combined and slightly frothy.
With the immersion blender running on low speed, very slowly drizzle in the oil, starting with just a few drops at a time. Gradually increase to a steady stream as the mixture begins to thicken and emulsify.
Keep blending and adding oil until the mixture transforms into a creamy mayonnaise-like consistency. This should take about 2-3 minutes.
Add the Sriracha and maple syrup to the mixture, and blend again to fully incorporate and adjust for spiciness to taste.
Taste the Vegan Sriracha Mayonnaise and adjust seasoning if needed (e.g., more salt, lemon juice, or Sriracha).
Transfer the finished Sriracha mayo to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Store in the refrigerator and use within one week.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
