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Ginger-Sriracha Cashew Cream

Cook Time5 mins
Soaking Time15 mins
Total Time20 mins
Servings: 16
Calories: 52kcal
Author: Nisha Vora


  • 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
  • ½ - ¾ cup (120-180 mL) water (see the cashew : liquid ratios in the blog post)
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1/2 teaspoon sea salt + more to taste
  • Freshly cracked black pepper to taste
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lime juice
  • 1- 1 ½ tablespoons Sriracha* (adjust to your spice tolerance)
  • 1 teaspoon agave nectar or maple syrup


  • Drain the cashews and rinse with fresh water.
  • Add the cashews to a high-powered blender or food processor along the water, garlic, ginger, salt, pepper to taste, nutritional yeast, lime juice, Sriracha, and agave. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
  • Taste and adjust for seasonings, adding more Sriracha for a spicier cashew cream, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.



* If you are strictly vegan, buy an organic Sriracha (the classic green lid Huy Fong Sriracha is made with refined sugar processed with bone char).