Cashew Sriracha Sauce - Bravabod
Recipes

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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Freeze For Not recommended

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 soaked cashews. Add all dressing ingredients to a small high-powered blender or use an immersion blender (we like this one) with a wide-mouthed mason jar. Blend until very smooth. It will thicken in the refrigerator.
  2. Serve: Enjoy. This sauce tastes amazing in Crunchy Banh Mi Salad or drizzled over Banh Mi Bowls.

Recipe Notes

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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