This is another great variation of the now famous cashew cream sauce. If you haven’t heard of it, you’re in for a treat! All you need are some soaked cashews, nutritional yeast, lemon juice (or vinegar) and a sweetener like honey, agave syrup or maple syrup. Once you have the base, all you need to do is add the flavors of your choice (so many options!)
Here we’re going to make a Sriracha cashew cream sauce. I’m obsessed with Sriracha, and who’s not? Follow along….we’re going to make a game changing sauce that’s totally dairy free, vegan and Paleo friendly.Jump to Recipe
Meet your new favorite topping for potatoes, nourish bowls, tacos, salads and sandwiches. This recipe will make 1 cup of sauce, but feel free to double it. It stores in the refrigerator for 3-4 days and can be frozen for up to six months.
- Cashews: You’ll need raw cashews, not roasted. Raw cashews will yield that creamy consistency that roasted cashews just won’t.
- Water: It’s best to use purified water as the cashews will soak up the water, but if you don’t have filtered water on hand, tap water will do. The more water you add the thinner your sauce will be, so play around with this to get the consistency that feels right for you.
- Lime Juice: I’ve used lime juice here in place of the traditionally used lemon juice or vinegar because lime really compliments the sriracha and gives this sauce it’s bright Asian zing.
- Salt: I’ve used sea salt here, as it’s a personal preference of mine, but kosher or Himalayan salt will work equally well.
- Sriracha Sauce: If you like a really spicy sauce feel free to add more Sriracha sauce than I’ve suggested. This recipe is flexible, which is what makes it so great!
- Nutritional Yeast: You can make cashew cream sauce without nutritional yeast, but it adds that background umami note that I think makes it super yummy.
How to make Sriracha Cashew Cream Sauce:
The first step is to soak your cashews for 4-6 hours. I usually throw my cashews in a bowl of water and leave them to soak overnight. Overnight soaking means that your sauce will be packed with nutrients and extra creamy. If you’re in a hurry you can go down the no soak route – pour boiling water over the cashews and leave them to soak for 30 minutes. You won’t get that extra creamy texture, or nearly as many nutrients, but hey, sometimes you’re just pressed for time!
Take your cashews out of the soaking water and rinse them well. Put them in a high speed blender and add the purified water. Keep blending until the mixture is smooth and creamy. I’ve made cashew cream sauce in my food processor as well…it definitely works, the sauce will just be a touch grittier. Take your pick.
Now that you’ve got your base, add in the sriracha, freshly squeezed lime juice, salt, and nutritional yeast. Give it a taste and add more sriracha if it’s not spicy enough for you. You can also add more water if you’d like a sauce that’s a bit thinner, more like a salad dressing.
That’s it! Transfer to a jar or bowl and store in the fridge!
Sriracha Cashew Cream Sauce
- 1 cup cashews, raw Soaked for 4-6 hours, or overnight
- ½ cup purified water
- 2 tbsp lime juice freshly squeezed
- 1/2 tsp sea salt
- 2 tbsp nutritional yeast
- 3 tbsp sriracha sauce
- Soak the cashews for 4-6 hours or overnight.
- Rinse the cashews and add to a blender or food processor.
- Add the water, lime juice, sea salt, nutritional yeast and sriracha sauce. Blend until the sauce is creamy. Add water 1 tbsp at a time to thin the sauce to desired consistency.