5 from 2 votes
a bowl of sriracha vegan aioli with lemons and cashews on a wooden board
Sriracha Vegan Aioli (Whole30, Paleo, DF)
Prep Time
10 mins
Soaking time
12 hrs
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
  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.

  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*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 56mg2%
Potassium 54mg2%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 0g0%
Protein 1g2%
Vitamin A 205IU4%
Vitamin C 2.6mg3%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.