Vegan Sriracha Aioli

This vegan Sriracha aioli is the creamy, zesty, and spicy condiment you need to try! It’s just the thing to serve with roasted veggies, sweet potato fries, and sushi bowls. Made with a base of soy milk and avocado oil, you’ll be hard-pressed to tell it's 100% vegan!

Why I Love This Recipe

This vegan Sriracha aioli is one of those sauces you’ll want to drizzle on everything! It’s unbelievably creamy, perfectly spicy, and comes together in just 5 minutes with a handful of pantry staples.

Thanks to soy milk and avocado oil, it’s also completely egg and dairy-free but tastes just as rich and indulgent as classic versions. Simply blend it and keep in the refrigerator to use as needed.

Enjoy it as a dip, drizzle, or spread on roasted veggies, sushi bowls, burgers, wraps, or anywhere you'd like a little kick!

Ingredient Notes

Here's a breakdown of everything you'll need to make this vegan Sriracha ailoi.

• Soy Milk: Make sure to use room-temperature plain, unsweetened soy milk. For reference, I use Soy Beverage from Trader Joe's.
• Dijon Mustard: To add a little tang and spice. Use smooth mustard, not grainy.
• Sriracha: Feel free to use any brand of Sriracha you prefer here.
• Maple Syrup: To balance the acidity and spice, I use a touch of maple syrup.
• Apple Cider Vinegar: I prefer apple cider vinegar over other vinegars since I think it adds the best flavor. However, just use whatever you have available! 
• Garlic: For the perfect punch, use fresh garlic or garlic paste.

Substitutions

• Soy Milk: If you are sensitive to soy - You can also use aquafaba, which is 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!
• Sriracha: If you don’t have any Sriracha on hand, replace it with Sambal Oelek, cayenne, paprika, or any another hot sauce.
• Apple Cider Vinegar: You can also use white wine vinegar for a similar taste. And for a different flavor profile, try lemon or lime juice.
• Garlic: If you only have powdered garlic, use ¼ teaspoon for every clove.

How to Make

You'll love how easy this vegan Sriracha aioli is to throw together! Just follow my tips and tricks for the best results.

Step 1
Add soy milk (or aquafaba) to a food processor, and process for 45 seconds to help thicken the consistency. If your soy milk is chilled, microwave it for 30 seconds before adding it to the food processor to bring it to room temperature.

Step 2
Next, add all remaining ingredients (except the oil). Process it for another 30 seconds until everything comes together, stopping to scrape the sides. Then, start processing again while slowly adding a thin stream of oil until it's emulsified and the mixture begins to thicken.

Expert Tip

The key to getting this vegan Sriracha aioli just right is all in the emulsification process. You want to drizzle the oil in very slowly while the blender is running (it should look like a thin string).

If you rush this step, the mixture won’t come together properly and you’ll end up with a thin and separated sauce instead of a thick and creamy mayo-like texture. Also, make sure your garlic is fully minced or blended in early so you don’t end up with large chunks in your final sauce.

Serving Suggestions

Once your Sriracha aioli is complete, try serving it with dishes like vegan banh mi sandwich, sushi, roasted vegetables, crispy baked tofu, tofu lettuce wraps, or even truffle fries.

Recipe Tips

• Use Neutral Oil: Stick with oils like avocado, sunflower, or grapeseed. Stronger oils (like olive oil) can overpower the flavor and may turn bitter.
• Taste as You Go: To avoid an overly garlicky, salty, or spicy aioli, start with the listed measurements and add more as needed.
• Let it Chill: Chilling not only thickens the consistency but also allows the flavors to meld and mellow for a more balanced vegan Sriracha mayo.

Frequently Asked Questions

Storing

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 a week 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!

More Vegan Condiments