Sriracha is spicy with a touch of sweetness making it irresistible to those who try it, and this cashew cream sauce is another way for us sriracha fans to get our fix.
Sriracha Cashew Cream Sauce (Aioli)
This recipe is so simple, versatile and can be used in many different ways. Use it as a pasta cream sauce or as a sauce to drizzle on roasted vegetables and baked sweet potatoes. You can use it as a dip or as a salad dressing. This is also fantastic as a spread on burgers, sandwiches, tortas or any place you may use mayo type products. Even tacos, burritos and quesadillas would benefit from a drizzle of this sriracha cashew cream sauce. And don’t forget to add it to vegan sushi rolls, this makes for a great dragon sauce!
Make the sauce as spicy as you like or keep it on the mellow side with the amount of ingredients I have listed below. I found that one teaspoon of sriracha was just the right starting point to taste the flavors while adding a nice subtle punch to your meals, on a scale from 1 -10 the 1 teaspoon of chili sauce ranks in at about a 2, mild. I made it a second time using 2 teaspoons of sriracha and it kicked it up to 3-4. This is one of my favorite cashew sauces so far as it is so versatile and so good!
Ways To Use This Flavorful Sauce
- Baked Stuffed Sweet Potato + Sriracha Cashew Cheese Sauce
- Avocado and Black Bean Torta (in recipe as spread)
- Portabello & Kale Calzone (replace the garlic-miso cream)
- Street Tacos (drizzle on top)
- Mac & Cheese Bake (would be great as the base)
- Vegan Sushi Rolls (add some to the center or drizzle on top)
- Tofu Scramble Stuffed Poblano Peppers.
Have fun finding uses for this versatile sauce!
SRIRACHA CASHEW CREAM SAUCE
A versatile spicy cream sauce to use as a base or on top of some of your favorite foods.
- Prep Time: 10
- Total Time: 10
- Yield: Yields 2/3 cup, serves 3
- Category: Condiment
- Cuisine: Vegan
Ingredients
- 1 cup raw cashews, preferably soaked for 2–3 hours
- 1/2 cup water, + 1–2 tablespoons as needed for thinning
- 2 garlic cloves
- 1 tablespoon nutritional yeast
- 2 teaspoons sriracha chili sauce, + more to taste
Instructions
Place all ingredients into a small blender (I used a magic bullet for this job). 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 airtight container in the refrigerator for up to six days.
Makes about 2/3 cups or 3 servings.
NOTES:
Quick soak your cashews: To soak your cashew fast, simply place them in hot water for 5 minutes, drain and use accordingly.
Add as much sririacha as you like to suit your taste. The one tsp I have listed here is a good starting point for a mellow flavor. I also didn’t add in any salt but feel free to add salt to taste. Lastly, I usually use 1 tablespoon of lemon juice in my cashew creams but didn’t add any in this recipe, I didn’t feel it needed either. You may try adding 1 tablespoon if you have it on hand for another layer of flavor.
Serve however you like! I hope you find many uses for this sauce. I have many in mind and will be sharing within the recipes as they come up.
Edit: I’ve updated the ingredients, making it double of what it originally was so it can be made in a larger blender or food processor. Plus you may have a little extra leftover for another use!
