🌶️ Vegan Spicy Mayo Recipe: Creamy, Tangy, and Totally Plant-Based

If you’re a fan of spicy, creamy condiments that add a punch of flavor to just about anything, you’re going to love this vegan spicy mayo. It’s quick to whip up, super customizable, and entirely dairy- and egg-free—making it the perfect addition to a plant-based kitchen.

Let’s dive into this simple, delicious recipe.

🧄 Ingredients

You only need a handful of ingredients—most of which you probably already have in your pantry:

1/2 cup vegan mayonnaise
You can use store-bought brands like Vegenaise, Hellmann’s Vegan, or make your own (more on that below).
1 to 2 tablespoons Sriracha (or your favorite hot sauce)
Adjust according to your spice tolerance.
1 teaspoon rice vinegar or lemon juice
Adds a subtle tang that balances the heat and creaminess.
1/2 teaspoon garlic powder
For a deep, savory background note.
Optional:
- 1/2 teaspoon maple syrup (for a hint of sweetness)
- Pinch of smoked paprika (for extra depth and smokiness)

🍴 Directions

Step 1: Combine the Base

In a small bowl, add the vegan mayonnaise, sriracha, rice vinegar, and garlic powder.

Step 2: Whisk It Up

Use a fork or small whisk to mix until smooth and evenly blended. The mixture should be creamy, peachy-orange in color, and have a nice zingy smell.

Step 3: Taste and Adjust

Taste a little with a spoon. If it’s too spicy, add more mayo. Not spicy enough? Add more sriracha. Too thick? A few drops of plant-based milk or water can thin it out.

🍔 Serving Suggestions

This vegan spicy mayo is incredibly versatile. Here are a few favorite ways to use it:

Sushi rolls or poke bowls – drizzle over for a creamy kick
Vegan burgers or sandwiches – spread generously
French fries or sweet potato wedges – dip away!
Rice paper spring rolls – a flavor-packed dipping sauce
Roasted veggies – toss with crispy cauliflower or air-fried tofu

🥄 Homemade Vegan Mayo (Optional)

If you want to go fully from-scratch, here’s a quick recipe for homemade vegan mayo:

Ingredients:

1/2 cup unsweetened soy milk
1 cup neutral oil (like sunflower or canola)
1 tsp apple cider vinegar or lemon juice
1/2 tsp Dijon mustard
Salt to taste

Directions:

Combine all ingredients in a tall jar.
Use an immersion blender and blend for 30–60 seconds until thick and creamy.
Store in an airtight jar in the fridge for up to 1 week.

🧊 Storage Tips

Store your vegan spicy mayo in an airtight container or jar in the refrigerator. It keeps well for up to 1 week. Just give it a quick stir before each use, as some separation may occur.

💡 Pro Tips

Customize the spice – Try gochujang, chipotle sauce, or wasabi instead of sriracha.
Add texture – Stir in sesame seeds or finely chopped scallions for extra flair.
Boost umami – A few drops of soy sauce or a pinch of miso paste can add complexity.

📝 Final Thoughts

This vegan spicy mayo is the kind of recipe that once you try it, you’ll find yourself making again and again. It’s fast, satisfying, and brings bold flavor to any dish with minimal effort. Whether you’re meal prepping or just want a quick condiment fix, this one’s a keeper.