Sriracha Cashew Cream Sauce
Ready In: 10 mins
Serves: 3
Yields: 2/3 cup
Ingredients
- 1⁄2 cup raw cashews, preferably soaked for 2-3 hours
- 1⁄4 cup water (plus 1-2 tablespoons as needed for thinning)
- 1 garlic clove
- 2 teaspoons nutritional yeast
- 1 teaspoon sriracha chili sauce (plus more to taste)
Directions
- Place all ingredients into a small blender. Blend until creamy, taste for flavor adding extra chili sauce if needed.
- Thin with water to desired consistency using one tablespoon at a time. If you find it's too watery add a few cashews and blend again until smooth.
- Store leftovers in an air tight container in the refrigerator for up to six days.
- Notes: Add as much sriracha as you like to suit your taste. The one tsp listed here is a good starting point for a mellow flavor. Feel free to add salt to taste. Lastly, you can use 1 tablespoon of lemon juice in cashew cream, but didn't add any in this recipe. You may try adding 1 tablespoon if you have it on hand for another layer of flavor.
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