Spicy Vegan Sriracha Mayo
My spicy Vegan Sriracha Mayo is here to bring bold, creamy, and zesty flavor to your table. It’s ready in just 5 minutes and uses only five simple ingredients. I love how it adds rich and so much flavor to my favorite dishes while staying light, wholesome, and incredibly delicious.
Servings: 8
Calories: 91kcal
Equipment
- Food Processor or Regular Blender optional
Ingredients
- ½ cup tahini
- ½ cup veggie broth see note
- 1-2 tablespoons sriracha
- 4 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
Instructions
- Place ingredients into a small bowl and whisk together mixing well to smooth out. You can also use a blender or food processor if you prefer, just blend until smooth.
Notes
- My #1 Secret Tip for this vegan sriracha mayo recipe is to use a high-speed blender or food processor for the ultimate smooth and creamy texture! Of course this no mayo sriracha sauce recipe can be kept more minimal without the use of equipment, but if you’re feeling a little fancy I totally recommend using a blender! I've found that a blender really gives it extra creaminess and a silky smooth texture. It even provides a little more of a “whipped” consistency depending on the blender or food processor that you own.
- You can add less or more sriracha depending on how spicy you want it. For my kiddos I usually make it with just ½ tablespoon of sriracha.
- Since you only use ½ a cup of broth for this recipe, you can pour the rest in an ice cube tray for longer lasting storage.
- If you prefer to balance out the spice of the sriracha and the bitterness of the tahini, you can add ½ tablespoon of maple syrup.
Nutrition
Serving: 2tbsp | Calories: 91kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 73mg