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SRIRACHA CASHEW CREAM SAUCE (AIOLI)

Sriracha Cashew Cheese Sauce (Aioli) – This easy spicy vegan cheese sauce is super easy to make, ready in minutes and will change your life! Perfect for drizzling on tacos, burritos, and meal bowls.

top down view of sriracha cashew cheese sauce in a small glass jar.

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 sriracha aioli recipe is so simple, versatile and can be used in many different ways. Drizzle it on veggies, tacos, or use it as a spread for burgers adding a dose of irresistible creaminess!

What’s so great about this sriracha aioli? It’s:

  • Quick and easy to make
  • Oil free
  • Thick and creamy
  • Minimal ingredients
  • & So delicious!

side by side pics of the process of soaking the cashews and ingredients for sriracha cashew cheese sauce added to small blender.

How To Make Sriracha Cashew Cream Sauce

  • Start by soaking your cashews, covered in hot water, for 5 minutes. Alternately, you can soak them in cool water for 2 – 3 hours.
  • This recipe is great for small personal blenders, like the Nutri Bullet (affiliate link), but will work ok in a regular blender too. Using the blender of choice, add the drained cashews, garlic, sriracha, nutritional yeast and water, and blend until nice and creamy.
  • Taste for flavor and consistency, adding more water to thin, or more cashew to thicken.

Recipe Tip!

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 two teaspoons 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 2 teaspoons of chili sauce ranks in at about a 3, somewhat mild. I made it a second time doubling the amount of sriracha and it kicked it up to 5-6.

This is one of my favorite cashew sauces so far, as it is so versatile and so good!

top down view of sriracha cashew cream sauce on a white ceramic spoon.

Ways To Use This Flavorful Sauce

This sriracha sauce is so versatile, these are just a few ways to use this creamy, spicy sauce!

Have fun finding uses for this versatile sriracha aioli!

More Recipe You’ll Love

side angle view of sriracha cashew cheese sauce in a small glass jar.

If you try this cashew sauce recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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SRIRACHA CASHEW CHEESE SAUCE (AIOLI)

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 minutes
  • Yield: Yields 2/3 cup, serves 3 1x
  • Category: Condiment
  • Cuisine: Vegan

Ingredients

Scale
  • 1 cup raw cashews (pref. soaked – see notes)
  • 1/2 cup water, + more as needed for thinning
  • juice of 1/2 lemon, optional
  • 1 large garlic clove
  • 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 6 days.

Makes about 2/3 cups.

NOTES:

Quick soak your cashews: To soak your cashew fast, simply place them in hot water for 5 minutes, drain and use accordingly.

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.

RECOMMENDED EQUIPMENT: I love my NutriBullet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials.

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!

33 Comments

  1. Vernelia McKnight says:

    I made this the first time to add to the vegan burrito bowl and it is scrumptious! I must admit I used the whole container instead of measuring. Can I freeze this and use the rest for later? I’m making the stuff bell peppers this weekend.

    1. Julie | The Simple Veganista says:

      Yes, you can freeze it for later. Enjoy the stuffed peppers!

  2. Oh wow, looks like a great recipe. I do not use liquid Siracha, it has gluten, but I use McCormick’s Siracha powder which is GF, for this recipe I will use 1/8 tsp probably. Thanks, take care…

    1. Thank you so much for this information!!

  3. Jessica B. says:

    I just made this to go with the lentil patties I’m making for meal prep! I added a lot more sriracha for my taste and I also wanted a layer of sweetness so I added about 1/2 tsp of agave nectar and a pinch of salt!! Will definitely be making again in the future! Thanks for the great recipe!

    1. Julie | The Simple Veganista says:

      You are a sriracha aficionado for sure! Love your take on this with the hint of sweet. So glad you loved the recipe and made it your own! Cheers :)

  4. Anonymous says:

    I was wondering why is the nutritional yeast
    needed in this recipe?

    1. It just adds another slight layer of flavor but is completely optional. One can add more if they like as well.

  5. You're right! this was an amazingly versatile sauce. I've used it as a base for dressing and dips – perfect.

    1. Excellent sauce. Added extra Sriracha as prefer hotter taste. Will certainly make this again.

  6. Anonymous says:

    Hi I'm Renee! Do you have a good recipe for homemade pasta noodles! I am new to the vegan diet and would love to still be able to make wonderful homemade pastas!

    1. Erin Greener says:

      Traditional pasta is pretty much dependent on egg, especially the yolk, but lately I've been very pleased with running sweet potato, zucchini, or squash threw a spiralizer to get noodles. It's definitely very different from traditional pasta but the great thing about a vegan diet is that it encourages you to get creative with produce.

    2. I love your way of thinking Erin! Vegetable noodles are amazing. If you don't have a spiralizer a simple less cumbersome julienne tool will be great. I haven't attempted homemade pasta just yet!

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