Ingredients

• Ingredients Scale 1x2x3x 1 cup raw cashews (pref. soaked – see notes) 1/2 cup water, + more as needed for thinning juice of 1/2 lemon, optional 1 large garlic clove 1 tablespoon nutritional yeast 2 teaspoons sriracha chili sauce, + more to taste

Preparation

• Instructions Place all ingredients into a small blender (I used a magic bullet for this job). Blend until creamy, taste for flavor adding extra chili sauce if needed. Thin with water to desired consistency using one tablespoon at a time. If you find it’s too watery add a few cashews and blend again until smooth. Store leftovers in an airtight container in the refrigerator for up to 6 days. Makes about 2/3 cups. NOTES: Quick soak your cashews: To soak your cashew fast, simply place them in hot water for 5 minutes, drain and use accordingly. I also didn’t add in any salt but feel free to add salt to taste. Lastly, I usually use 1 tablespoon of lemon juice in my cashew creams but didn’t add any in this recipe, I didn’t feel it needed either. You may try adding 1 tablespoon if you have it on hand for another layer of flavor. Serve however you like! I hope you find many uses for this sauce. I have many in mind and will be sharing within the recipes as they come up. RECOMMENDED EQUIPMENT: I love my NutriBullet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials. Edit: I’ve updated the ingredients, making it double of what it originally was so it can be made in a larger blender or food processor. Plus you may have a little extra leftover for another use!