In every household kitchen, it’s essential to have a go-to list of sauces and condiments to elevate otherwise plain and simple dishes. This simple sriracha cream sauce is one of mine—a sauce I use for fries, rice bowls, hashes, tacos with an Asian flair, and so much more.
Thicker than your traditional sriracha mayo, this vegan alternative is creamy, spicy, and slightly cheesy for that decadent dairy flavor without the eggs or cream.
After soaking the cashews, this sauce takes less than five minutes to throw together. Make now and thank me later to add the perfect sauce for every dish.
YIELDS
5–8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1.5 tbsp sriracha
- 1 tsp nutritional yeast
- 1 cup raw cashews (unsalted)
- 1/2 tsp garlic powder
- 1/2 cup water
- 1/4 tsp paprika
- 1.5 tbsp lemon juice
- 1 tsp salt
Directions
1. Soak cashews in 1/2 cup water for 4+ hours.
2. Pour soaked water and cashews into a blender with nutritional yeast, garlic powder, paprika, lemon juice, and salt.
3. Blend until smooth and creamy, stirring between pulses as needed to avoid chunks of cashews.
4. Serve as a side for dipping or add to any dish for a tangy, creamy flavor addition.
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Photo: Dana Drosdick
