Cashew Sriracha Sauce - Bravabod
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Cashew Sriracha Sauce

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 10" (plus soaking time)

Cashew Sriracha Sauce! Made with blended cashews, sriracha, rice vinegar, and coconut aminos. This creamy sauce makes a delicious Asian-inspired salad dressing, sandwich spread, or vegan spicy mayo substitute.

How To MakeDiet Type: Plant-based

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Best by 1 week


Shopping List
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes
  • 1/4 cup rice vinegar
  • 2 tablespoons coconut aminos
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 1 teaspoon water
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • salt, to taste

Instructions
  1. Step 1: Drain and rinse the cashews well. Add all ingredients to a small blender or immersion blender and blend until very smooth. Add additional water, 1 teaspoon at a time, to reach desired consistency. 
  2. Serve: Enjoy. This sauce tastes amazing in Crunchy Banh Mi Salad or drizzled over Banh Mi Bowls.

Recipe Notes

Note 1: Alternatively, you can use 1/4 cup of smooth cashew butter (or even almond butter) to skip the soaking entirely.

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Cashew Sriracha Sauce

PT10M 1/2 cup raw cashews, soaked in hot water for 30 minutes 1/4 cup rice vinegar 2 tablespoons coconut aminos 1/2 lemon, juiced 1 1/2 tablespoons olive oil 1 tablespoon sesame oil 1 tablespoon sriracha 1 teaspoon water 1/2 teaspoon ginger powder 1/4 teaspoon garlic powder salt, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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Takes 1 min