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Sriracha Vegan Aioli (Whole30, Paleo, DF)

This Sriracha Vegan Aioli recipe is a zesty garlic miracle! It is a deliciously easy healthy sauce that goes with everything!

a bowl of sriracha vegan aioli with lemons and cashews on a wooden board

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.

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.

garlic, cashews, sriracha, and herbs in a vitamix

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 Vegan Aioli was born from my dislike of mayo but also has the added benefit of being vegan if that is your jam.

Helpful Sriracha Vegan Aioli Supply List

How Can I Make This Whole30 Compliant?

Use a compliant hot sauce (like Franks) instead of Sriracha and leave out the wine. To compensate for the loss of the wine, add an extra squeeze of lemon juice.

My husband is a mayo lover (barf) and tried the Sriracha Vegan 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.

sriracha vegan aioli in a white bowl on a wooden board

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

a bowl of sriracha vegan aioli with lemons and cashews on a wooden board
Print
5 from 1 vote
Sriracha Vegan Aioli (Whole30, Paleo, DF)
Prep Time
10 mins
Total Time
10 mins
 

This Sriracha Vegan Aioli recipe is a zesty garlic miracle! It is a deliciously easy healthy sauce that goes with everything!

Course: Side Dish
Cuisine: American
Keyword: vegan sriracha aioli
Servings: 20
Calories: 40 kcal
Author: Sarah
Ingredients
Variations
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Add the green onions and stir to incorporate.

Variations
  1. If you don't like spicy foods, sub in ketchup for the sriracha.

  2. To make the aioli more like restaurant fry sauce, add the celery seed and dill relish along with other ingredients.

Recipe Notes

Will keep in the fridge for up to one week.

 

To make this Whole30: use a compliant hot sauce (like Franks) instead of Sriracha and leave out the wine. To compensate for the loss of the wine, add an extra squeeze of lemon juice.

Nutrition Facts
Sriracha Vegan Aioli (Whole30, Paleo, DF)
Amount Per Serving (1 tbsp)
Calories 40 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 56mg 2%
Potassium 54mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1g 2%
Vitamin A 4.1%
Vitamin C 3.1%
Calcium 0.8%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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This Sriracha Vegan Aioli recipe is a zesty garlic miracle! It is a deliciously easy healthy sauce that goes with everything!

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5 comments on “Sriracha Vegan Aioli (Whole30, Paleo, DF)”

  1. Hi Sarah,
    The post about the recipe for US Kids magazine did not let me go there, it comes up as Saturday Evening Post and the comments on that post from you also said error message, FYI

    • Oh yes, good times. That is a post that is 7 years old and I actually deleted it from the blog today. Somehow the notification system sent out an email making it look like a new post. Oy!

      Thanks for letting me know.

  2. Sadly, I won’t be able to make this due to my husband’s tree nut allergy, but I have a friend that I’ve passed this along to who also hates mayo and loves spicy foods. Perhaps she’ll be kind enough to share with me after she makes some.

  3. You have found a way to work both wine and smoked paprika into a condiment? I am in awe of this. Love the idea of a cashew based mayo, so decadent but healthy. Amazing!