Spicy Vegan Mayo Recipe (5 Minutes!)
This Spicy Vegan Mayo is an excellent egg-free substitute for traditional mayonnaise. We use it on sandwiches, as a dip, and even as a salad dressing.
There are so many ways to use this delicious spicy vegan mayo. When I was coming up with the recipe (which is basically my Easy Basic Vegan Mayo recipe with added chili paste), it was actually to spread on Avocado Sandwiches but, since then, we’ve found all kinds of ways to use it. We have a whole list of vegan mayo recipes for you to try while you’re at it!
I also suggest trying it with these Veggie Sushi Rolls or Sweet Potato Sushi Rolls to really kick them up a notch.
Ingredients Needed
- Tofu- Silken tofu is the base for vegan mayo and makes it nice and creamy.
- Mustard- Dijon mustard is the flavor of choice.
- Acid- Red wine vinegar or lemon juice are my choices, but other vinegar varieties work well too.
- Sweetener- I use less refined sugar options such as raw cane sugar, but other sweeteners work well too.
- Salt- It doesn’t take much but definitely adds the necessary flavor.
- Spice- There are a number of different spices you can use. I like sriracha, chili paste, or other varieties of hot sauce.
Best tofu to use
For this recipe, I like to use shelf-stable silken tofu (12-15 oz) that comes in a box and doesn’t need to be refrigerated. I have used the soft, firm, and extra firm varieties of this, and they all work well. They are packed in very little water and all of the textures are softer in texture.
If you are using the refrigerator-type of tofu found in the produce section, you will want the soft version because these are much firmer in texture and packed in a lot of water.
How to Make Spicy Vegan Mayo
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
I prefer the shelf-stable variety that is packed in very little water because it is the creamiest available. Even when using the firm or extra firm block, the texture is perfect for sauces like this. If this is what you are using, there is no need to drain the water before using it because there are literally only a few drops when you open the carton.
On the other hand, if you are using the refrigerator-type of tofu, be sure you have the softest texture available, and drain it before using. To do this, open the container and pour out the water it is packed in, then place the tofu block on a towel for a few minutes to release more of the water content before using.
STEP #1: Place all of the ingredients into a blender or food processor and blend until you get a nice creamy texture. This usually takes about 1 minute or so. It will thicken up even more when chilled.
NOTE: Personally, I blend all of the ingredients except the hot sauce because this recipe makes almost 2 cups of mayo. That’s a lot! I like to have the non-spicy version on hand for dips, coleslaw, and potato salad. Then, I can easily stir in the hot sauce for the spicy mayo right before using it on sandwiches and wraps.
STEP #2: Pour into a bowl and whisk in the hot sauce. There are a number of different hot sauces that can be used to make this spicy mayo recipe. My personal preference is ground chili paste or sriracha. I think I like the chili paste best because it’s a little thicker and chunkier, but either one will work well.
STEP #3: Once it is mixed well, taste and adjust any seasonings to your preference. Remember to go easy on the hot sauce because you can always add more, but you can’t take any out if too much is added.
STEP #4: Smear onto your favorite sandwiches and wraps. It can even be used as a creamy salad dressing or veggie dip.
Tips and Variations
- Tofu- I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
- Thickness- This vegan mayo does thicken up when it’s chilled in the refrigerator.
- Sweetener- Maple syrup can be substituted for the sweetener.
- Adjustments- Too sweet? reduce the amount of sweetener. Too salty? Add less salt or leave it out.
- Soy allergies- If you need soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
- Servings- A few people have told me that they don’t think they will be able to use the whole pint of this vegan mayo within the 10 days that it will store well in the refrigerator. For them, I suggest making half of a batch. The other half of the tofu can be used in this Chocolate Mousse silken tofu recipe.
Ways to Use Spicy Vegan Mayo
There are so many ways you can use this vegan spicy mayo. Here are just a few of the ways we eat it.
- Spread- On sandwiches and wraps, this recipe makes the best spread. Start with this Avocado Tomato Vegan Sandwich.
- Dip- Serve with cut fresh veggies like carrot sticks, bell pepper slices, and celery sticks.
- Salad Dressing- Dollop it over a fresh green salad to use as a dressing.
- Sushi- Serve alongside a plate of Vegan Veggie Sushi with or instead of wasabi.
- Charcuterie- For parties and entertaining, serve it on a vegan charcuterie board with crackers and fresh veggies.
Frequently Asked Questions
Vegan spicy mayonnaise is made from one main ingredient which is tofu along with a few other spices and seasonings. It’s much different–and healthier–than regular spicy mayo which is mostly made from eggs and oil. This wholesome version tastes great and is much lower in calories and fat.
Yes, spicy vegan mayo is delicious! Though different than traditional mayonnaise, this egg-free vegan mayo is every bit as good and a lot lower in fat.
In an air-tight container, this mayonnaise will last up to 10 days in the refrigerator. However, it does not freeze well. The date on your tofu container can also be a determiner of how long it will last. Fresh tofu is better to use.
More of My Favorite Sauces
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Spicy Vegan Mayo
Ingredients
- 1 package silken tofu
- 1 tablespoon healthy sweetener pure cane, sucanat, maple syrup
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
- 1-2 tablespoons ground chili paste or sriracha more if you like it hot
Instructions
- Use a package of firm silken tofu (12-15 oz) for this recipe. I prefer the shelf-stable variety that is packed in very little water because it is the creamiest available. Even when using the firm or extra firm block, the texture is perfect for sauces like this. If you are using shelf-stable tofu, which is found on grocery store shelves instead of in the refrigerator section, there is no need to drain the water before using it because there are literally only a few drops when you open the carton.
- On the other hand, if you are using the refrigerator-type of tofu, be sure you have the softest texture available, and drain it before using. To do this, open the container and pour out the water it is packed in, then place the tofu block on a towel for a few minutes to release more of the water content before using.
- Place all of the ingredients into a blender or food processor and blend until you get a nice creamy texture. This usually takes about 1 minute or so. It will thicken up even more when chilled.
- IMPORTANT NOTE: Personally, I blend all of the ingredients except the hot sauce because this recipe makes almost 2 cups of mayo. That's a lot! I like to have the non-spicy version on hand for dips, coleslaw, and potato salad. Then, I can easily stir in the hot sauce for the spicy mayo right before using it on sandwiches and wraps.
Video
Notes
- Tofu- I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
- Thickness- This vegan mayo does thicken up when it’s chilled in the refrigerator.
- Sweetener- Maple syrup can be substituted for the sweetener.
- Hot sauce- My personal preference is ground chili paste or sriracha. I think I like the chili paste best because it’s a little thicker and chunkier, but either one will work well.
- Adjustments- Too sweet? reduce the amount of sweetener. Too salty? Add less salt or leave it out.
- Soy allergies- If you need soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
- Servings- A few people have told me that they don’t think they will be able to use the whole pint of this vegan mayo within the 10 days that it will store well in the refrigerator. For them, I suggest making half of a batch. The other half of the tofu can be used in this Chocolate Mousse silken tofu recipe.
- Storage- In an air-tight container, this mayonnaise will last up to 10 days in the refrigerator. However, it does not freeze well.
- Spread- On sandwiches and wraps, this recipe makes the best spread. Start with this Avocado Sandwich.
- Dip- Serve with cut fresh veggies like carrot sticks, bell pepper slices, and celery sticks.
- Salad Dressing- Dollop it over a fresh green salad to use as a dressing.
- Sushi- Serve alongside a plate of Vegan Sushi with or instead of wasabi.
- Charcuterie- For parties and entertaining, serve it on a vegan charcuterie board with crackers and fresh veggies.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Terri what a fantastic recipe! Delicious, full of flavor and so quick to throw together. I made it exactly how you had it posted. I’m using this as a dip this week for my work week lunches for baked tofu bites. Thank you for sharing such an awesome A+++++++ recipe!