Vegan Creamy Sriracha Sauce
Elevate your plant-based meals with this Vegan Creamy Sriracha Sauce, a deliciously versatile blend of bold flavors and creamy goodness. Made with raw cashews, unsweetened almond milk, and a touch of nutritional yeast, this dairy-free sauce offers a smooth, velvety texture that pairs perfectly with the zesty kick of sriracha and the brightness of fresh lemon juice. Quick and easy to prepare, this 10-minute recipe is ideal for drizzling over salads, tacos, and Buddha bowls or as a satisfying dip for veggies and fries. Bursting with savory and spicy notes, it's a healthier alternative to heavy, store-bought sauces and will quickly become your go-to condiment. Perfect for vegans and anyone craving bold, wholesome flavors!
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Recipe Information
Ingredients
- 1 cup Raw Cashews
- 0.5 cup Water
- 0.5 cup Unsweetened Almond Milk
- 2 tablespoons Lemon Juice
- 2 tablespoons Nutritional Yeast
- 2 tablespoons Sriracha Sauce
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Begin by soaking the raw cashews in hot water for about 30 minutes to soften them. This will result in a smoother sauce texture.
Drain and rinse the cashews thoroughly once they are softened.
In a high-speed blender, combine the soaked cashews, water, unsweetened almond milk, and lemon juice. Blend until the mixture is smooth and creamy, which should take about 1-2 minutes.
Add the nutritional yeast, sriracha sauce, garlic powder, onion powder, salt, and black pepper to the blender. Blend again until all the ingredients are well combined and the sauce is smooth.
Taste the sauce and adjust the seasoning if needed, adding more sriracha for extra heat or more lemon juice for tanginess.
Transfer the sauce to a saucepan and heat over medium-low heat for about 3-5 minutes, stirring constantly. This will help thicken the sauce slightly and blend the flavors.
Once heated, remove the Vegan Creamy Sriracha Sauce from the heat and allow it to cool slightly before serving.
Serve the sauce immediately as a drizzle over salads, tacos, Buddha bowls, or use it as a dip for veggies and fries.
Store any leftovers in an airtight container in the refrigerator for up to five days. Shake or stir the sauce before each use as it may thicken upon cooling.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
