SRIRACHA CASHEW CHEESE SAUCE (AIOLI)
This versatile spicy cream sauce, made with simple ingredients, can be used as a spread or drizzled on top of your favorite foods!
- Prep Time: 10
- Total Time: 10 minutes
- Yield: Yields 2/3 cup, serves 3 1x
- Category: Condiment
- Cuisine: Vegan
Ingredients
- 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.
Makes about 2/3 cups
Store leftovers in an airtight container in the refrigerator for up to 6 days.
Notes
Quick soak your cashews: To soak your cashews quickly, simply place them in hot water for 5 minutes, drain them, and use them 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 I 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 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 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!
Find it online: https://simple-veganista.com/sriracha-cashew-cream-sauce/