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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A versatile spicy cream sauce to use as a base or on top of some of your favorite foods.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: Yields 2/3 cup, serves 3 1x
  • Category: Condiment
  • Cuisine: Vegan


  • 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


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.



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 small jobs like this. It’s small, easy to clean, and does a great job!

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!


  1. Anonymous says:

    This will work as a sauce even without the sriracha? Thanks :)

    1. Erin Greener says:

      The sriracha gives the sauce the zip and zing and carries the body of the flavor. But if that isn't your thing then you can try out other flavors like garlic, lemon, chili powder, or dill in the place of sriracha.

    2. julie@thesimpleveganista says:

      Thank you Erin for chimming in. I missed these comments. Cheers :)

  2. Louise Placek says:

    I looked at t bottle of Siracha the other day and it had fish sauce in it. Not something a true vegan would want to eat.

  3. Anonymous says:

    I made this…it was a amazing !!! New staple dressing thank you! Perfect sweetness with a kick!

    1. julie@thesimpleveganista says:

      Yes, eat it up…yum! :)

  4. Is it ok to eat the raw cashew like this? or does the soaking remove any remant membrane that is poisonous?

    1. julie@thesimpleveganista says:

      It's ok if you don't soak your cashews, I have eaten cashews time and time again without any soaking. On the other hand, soaking breaks down the phytic acid and enzyme inhibitors. This in turn make the nutrients a lot more readily available. It can also help with digestion. The benefits of soaking are good but if you find yourself in a pinch and can't you should be fine eating them raw (although we all have a different chemistry makeup and react differently to foods).

  5. Veganosaurus says:

    Ok I found myself leaning in towards the computer screen to lick that creamy sauce! YUMMO!

  6. We loved this sauce! Put it on some black bean sloppy joes & it was heavenly!

    1. julie@thesimpleveganista says:

      That sounds delicious! I must put black bean sloppy joes on my to try list. There's so much great food out there to try. I have over 200 + drafts of things I want to make and share with everyone (if it comes out good that is). Thank you so much for stopping by to share your experience. :)

  7. I love this! And I love sweet potatoes so the combination of the two sounds fantastic!

    1. julie@thesimpleveganista says:

      Yes, it's fantastic…sweet and spicy is such a great combo!

  8. I might add some sriacha to the batch of cashew cheese that i just started using rejuvalac to ferment it. Thanks!

    1. julie@thesimpleveganista says:

      Now that sounds wonderful! Cheers

  9. Oh man, you have just answered my boyfriend's prayers! He loves Sriracha and alfredo like sauces, so he will LOVE this!

    1. julie@thesimpleveganista says:

      Perfect! He will love this, it's a nice twist on alfredo sauces. Double the recipe if needed. :)

  10. julie@thesimpleveganista says:

    Your welcome! Enjoy :)

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