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

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5 from 2 reviews

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


  • 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!