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    Home » Recipes » Condiments

    Sriracha Aioli

    Published: Aug 30, 2022 · Modified: Jan 11, 2023 · by Puja Verma

    Jump to Recipe Print Recipe

    This Sriracha aioli is a creamy, zesty, and perfectly spicy sauce. It’s just the thing you need to serve with roasted vegetables, sweet potato fries, or sushi bowls. Made with a base of aquafaba and avocado oil, you’ll be hard-pressed to taste it’s completely vegan!

    A wooden spoon covered in dressing laying flat on surface.

    What is aioli?

    Aioli, also known as alioli (Spanish) or aïoli (French), is a type of cool, creamy condiment that goes with just about anything! In some Mediterranean cultures, aioli refers to an emulsion of olive oil, garlic, and salt.

    These days, aioli has become much more synonymous with mayonnaise — especially in the Western hemisphere. Garlic and other seasonings are often added to regular mayo, forming a kind of “new-age” aioli.

    Whichever type resonates with you, both are equally delicious sauces. Today, I’m sharing this Sriracha aioli that will liven up all of your favorite meals. It has just the right amount of heat, tang, and punch.

    Mason jar full of cream sauce and wooden spoon in it and salad in the background.

    Is aioli vegan?

    Traditionally speaking, aioli is a vegan-friendly sauce. However, that’s not the way most versions are served in this day and age. I can almost guarantee you that Sriracha aioli found at a grocery store or restaurant is not vegan.

    It’s likely going to be made using the “mayo + seasonings” method, and mayonnaise contains eggs. This is where aquafaba comes in handy! This special substance is formed as a byproduct of cooking chickpeas and acts as the perfect egg replacement for a vegan aioli.

    History of aioli

    The exact origins of aioli are disputed, but it is believed to come from the Mediterranean region — likely the South of France or Eastern Spain. The name itself is actually a compound of two Catalan and Provençal words, meaning “garlic” and “oil.”

    Whether this sauce began in Spain or France, it remains a popular condiment throughout the surrounding areas, including Italy. In the 90s, it became commonplace in America to dub any seasoned mayo “aioli.”

    Ingredients & Substitutions

    Nine ingredients in different serving bowls.
    Only 9 ingredients to make an eggless sriracha aioli.
    • Aquafaba: The brine found in a can of chickpeas. If you make your own chickpeas from scratch, save the cooking water as this will work the same.
    • Oil: You can use avocado oil or olive oil with similar results in this recipe. However, I prefer a neutral oil like avocado for a more subtle flavor.
    • Lemon juice: Make sure to freshly squeeze the lemon juice, and don’t use lemon juice concentrate from a bottle. For a different flavor, try lime juice.
    • Dijon mustard: To add a little bit of tang and spice. Use smooth mustard, not grainy.
    • Sriracha: Don’t skip this as it’s of the main flavors of Sriracha aioli! If you don’t have any on hand, replace it with Sambal Oelek, cayenne, paprika, or another hot sauce.
    • Maple syrup: To balance out the acidity and spice, I use a touch of maple syrup. You can use agave as well if you don’t have maple syrup.
    • Apple cider vinegar: I prefer apple cider vinegar over white vinegar since I think it adds a better flavor. However, just use whatever you have available. 
    • Garlic: For the perfect punch, use fresh garlic. If you only have powdered garlic on hand, use ¼ teaspoon for every 1 clove.
    • Salt: Just a pinch is all you need!

    Instructions

    Top down image of a blender cup with ingredients.
    • Step 1: Add all of the ingredients to a small blender.
    Top down image of blender cup with creamy sauce.
    • Step 2: Mix everything on high, then watch as it comes together into a cohesive sauce. 

    What to serve Sriracha aioli on?

    Once your Sriracha aioli is complete, try serving it with some dishes like these:

    A cream sauce in a mason jar with wooden spoon in it and salad in the background.
    • Vegan Banh Mi sandwich
    • Sushi or Sushi Wraps
    • Grilled or roasted vegetables
    • Grilled tofu dishes
    • Fresh salads
    • French fry drip

    Storage

    Keep the following tips in mind for any leftover Sriracha aioli you end up with:

    • Fridge: Aioli will last in your fridge for up to 8 days in an airtight container or mason jar.
    • Freezer: It’s best not to freeze aioli since the oil will separate from the rest of the ingredients once thawed. 
    • Prep ahead: Make this vegan aioli at the beginning of the week for a delicious condiment to serve with your meals all week long!

    Variations

    • Herbs: Instead of spicy aioli, make a more earthy and herbaceous version with garlic and fresh rosemary, parsley, basil, or dill. Or, liven things up with a cilantro-lime flavor.
    • Spices: Try smoked paprika, cumin, curry powder, ginger, or dried chiles.
    • Vegetables & fruit: Add roasted red peppers, sun-dried tomatoes, shallots, or chipotle peppers to your aioli.
    • Roasted garlic: For a more subdued, nutty, and sweet flavor, roast your garlic. 
    Wooden spoon with a scoop of cream sauce above a mason jar.

    Top tips

    • Use a high-speed blender. For the fastest emulsification, use a powerful blender like Vitamix, Blendtec, or Ninja. Alternatively, you can use an immersion blender.
    • Use fresh ingredients. Since there aren’t many ingredients, it’s important to make sure they are fresh and flavorful.
    • Taste as you go. To avoid an overly garlicky, salty, or spicy aioli, start with the listed measurements and add more as needed.

    FAQ

    What makes aioli different from mayo?

    Aioli is typically made by emulsifying olive oil and garlic together. On the other hand, mayonnaise is made from an emulsion of any neutral oil, egg yolk, and an acid like vinegar or lemon juice.

    Does aioli always contain garlic?

    The most traditional aioli recipes contain just two ingredients (not including salt) — olive oil and garlic. So yes, garlic is a crucial component in aioli.

    What is the difference between aioli and alioli?

    The difference between the two is that aioli (or aïoli) is made in France from a mixture of garlic, oil, and sometimes eggs whereas alioli is made in Spain and rarely contains eggs. 

    Similar Recipes

    If you enjoyed this Sriracha aioli recipe, be sure to check out some more of my favorite sauces like these:

    • Vegan Caesar dressing
    • Maple dijon vinaigrette
    • Balsamic glaze with maple
    • Maple Balsamic Vinaigrette
    A wooden spoon covered in dressing laying flat on surface.

    Sriracha Aioli

    4.84 from 6 votes
    Total Time: 5 minutes mins
    Serving Size: 8 oz
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Five minutes can take you a long way with just a few ingredients. Method is easy; simply blend it and make a batch of your homemade sriracha garlic aioli to keep in the refrigerator, and use as needed.

    INGREDIENTS
     
     

    • ¼ cup Aquafaba chickpea brine
    • ¾ cup avocado oil
    • 2 tablespoon lemon juice
    • 1 teaspoon Dijon mustard whole grain
    • 1 tbsp sriracha sauce
    • 2 tablespoon maple syrup
    • 2 teaspoon apple cider vinegar
    • 2 tablespoon garlic paste or minced
    • ½ teaspoon salt

    METHOD
     

    • Blend all ingredients together in a personal blender.
    • Watch for them to come together into a cohesive sauce.

    NOTES

    How about using this as a dip for your baked or fried veggies; or slather on sandwiches, burgers, wraps; or drizzle on your salads/bowls.
    Personally, I love spreading this garlic aioli on sandwiches; especially my vegan Banh Mi sandwich. Also, this pairs well with my Protein Powered Vegan Bowl.

    NUTRITION

    Calories: 190kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 124mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
    Course: Condiments
    Cuisine: Italian
    Keyword: garlic aioli, vegan aioli, vegan garlic aioli
    Tried this recipe?Let us know how it was!
    « Vegan Caesar Dressing
    Vegan Guacamole »

    Reader Interactions

    Comments

    1. AngelaKin says

      May 10, 2022 at 12:30 pm

      4 stars
      As a Vegan I should suggest this recipe with my Vegan Friends!!! Thank you for sharing

      Reply
      • Puja Verma says

        July 23, 2022 at 2:40 am

        Thank you for sharing this recipe! Hope your friends enjoy it 🙂

        Reply

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