Vegan Sriracha Aioli
Zesty, garlicky, and full of flavor, this Vegan Sriracha Aioli packs a tasty punch and improves burgers, fries, and roasted veggies. Vegan Sriracha Aioli is spicy, thick and creamy, and absolutely delicious.
My history with spicy foods is long and complicated. I hated anything spicy growing up and could barely handle the teeniest corner of a tortilla chip dipped into mild salsa. Anything that resembled spice or flavor was persona non grata, and that continued into my early twenties.
What finally changed was eating a buffalo chicken sandwich at a roadside diner during an annoying seasonal allergy attack. No medications had touched the epic sneeze-fest that had been taking place all day, so I decided to burn the pollen out of my system. Not only did it work (yay!), but I realized I actually adored spicy foods. My love of spice has continued since then and I have enjoyed incorporating heat into many meals like Air Fryer Fried Tofu With Orange Sauce and One Pan Teriyaki Chicken Dinner.
Spice tends to work best when paired with a cooling component in the dish. Sriracha mayo is beloved around the world for its ability to add flavor to sandwiches and burgers. But when the idea of mayo makes you puke a little in your mouth (hellllo), you have to get creative. This Sriracha Aioli was born from my dislike of mayo but also has the added benefit of being vegan if that is your jam. Not to mention it is considerably lower in fat than traditional mayo. It’s a win-win all around.
Helpful Vegan Sriracha Aioli Supply List
- Powerful blender like a Vitamix or food processor
- Sriracha – available online or in any grocery store
My husband is a mayo lover (barf) and tried the Vegan Sriracha Aioli as soon as I finished making it. He declared it delicious and even put it on his sandwich at lunch. My two year old dipped a whole piece of a bread in it and said “mmmm, spicy”. We ate it later that night with fries, turkey burgers, and crispy cauliflower.
This aioli is quickly becoming one of our favorite multi-purpose condiments and everyone gets what they want. Troy gets something mayo-like, the toddler gets his spicy food, and unlike with the jar of mayo, I don’t gag anytime my hand happens to brush the container of Vegan Sriracha Aioli in the fridge.
Making this recipe or others?
Vegan Sriracha Aioli is spicy, thick and creamy, and absolutely delicious. Zesty, garlicky, and full of flavor, this Vegan Sriracha Aioli packs a tasty punch and improves burgers, fries, and roasted veggies.
- 1/2 tsp dried celery seed
- 2 tbsp dill relish
- 3 tsp ketchup
In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. If you are using a food processor or conventional blender, 12 hours is best.
Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water, and the rest of the ingredients except for the sliced green onions. If you are using a food processor, you'll want to make sure the 1/2 cup of water is super hot.
Blend, blend and blend until everything is incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.
Add the green onions and stir to incorporate.
If you don't like spicy foods, sub in ketchup for the sriracha.
To make the aioli more like restaurant fry sauce, add the celery seed and dill relish along with other ingredients.
Will keep in the fridge for up to one week.
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