November 21st, 2024
Recipes
Cashew Sriracha Sauce
Valentina P
- 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
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
- 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.
- Serve: Enjoy. This sauce tastes amazing in Crunchy Banh Mi Salad or drizzled over Banh Mi Bowls.
Recipe Notes
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What you should eat next
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:
