Sriracha "Mayo"

Author: Recipes_kw
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Course Sauces
Cuisine American, Mexican
Servings 2 Servings


  • Blender


  • 1/4 tsp sriracha NO SODIUM BENZOATE
  • 1/2 tsp lime juice fresh squeezed
  • 1/3 cup canola oil
  • 1/8 cup plant based milk unsweetened
  • 1/4 tsp apple cider vinegar
  • 1/8 tsp mustard
  • 1/4 tsp agave nectar
  • 1/4 tsp Himalayan black salt


  • Blend the milk, vinegar, mustard, agave, sriracha, Himalayan black salt, and lime juice for about a minute.
  • Remove the filler cap from the lid and while blending, slowly add the canola oil. Continue blending for about 4 minutes till "mayo" is creamy and thick. Store in the fridge for up to 3 day.

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