Spicy Homemade Vegan Sriracha Mayo

A spoonful of homemade vegan sriracha mayo is drizzled over tofu bacon slices on a sandwich.

Fire it up with a spicy homemade vegan sriracha mayo recipe brimming with creamy, healthy decadence with every zesty bite of delight.


  • 1 cup raw cashews
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons white balsamic vinegar
  • 2 - 3 tablespoons sriracha chili sauce
  • 1/4 - 3/4 cup of water
  • 1/4 teaspoon salt (optional)


  1. Soak the cashews. Place the cashews in a small bowl. Cover the cashews with boiling water and let them soak for at least 15 minutes. You may need more time if you don't have a high-speed blender.
  2. Blend the ingredients. Drain and rinse the cashews, then add them to a blender. Add the lemon juice, vinegar, mustard, garlic powder, onion powder, balsamic vinegar, and 1 tablespoon of sriracha. Blend to mix the ingredients.
  3. Add water. Add ¼ a cup of water, then blend again. Continue adding water, a little at a time, until you have a consistency that you like. and the mayo is smooth.
  4. Adjust the flavor. Add more sriracha and ¼ teaspoon salt, depending on your taste preferences. Add more lemon juice or even lime juice if you like a tangy flavor with your spice. Blend and taste after every ingredient addition.


  • Store sriracha mayo in an airtight container in the refrigerator for at least a week. We've had it after several weeks. With a few drops of lemon juice, it was still delicious.
  • Most brands of sriracha are vegan; however, be sure to check the label for your brand.

Keywords: homemade vegan sriracha mayo recipe, cashews, chili mayo, sriracha mayo dip

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