5-Minute Simple Sriracha Cream Sauce (Vegan, Whole Plant-Based)

November 21, 2022
In every household kitchen, it’s essential to have a go-to list of sauces and condiments to elevate otherwise plain and simple dishes. This simple sriracha cream sauce is one of mine—a sauce I use for fries, rice bowls, hashes, tacos with an Asian flair, and so much more.

Thicker than your traditional sriracha mayo, this vegan alternative is creamy, spicy, and slightly cheesy for that decadent dairy flavor without the eggs or cream.

After soaking the cashews, this sauce takes less than five minutes to throw together. Make now and thank me later to add the perfect sauce for every dish.
sauce on a cutting board

5-Minute Simple Sriracha Cream Sauce (Vegan, Whole Plant-Based)

Recipe Type: Appetizers
utensils YIELDS 5–8 servings
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  • 1.5 tbsp sriracha
  • 1 tsp nutritional yeast
  • 1 cup raw cashews (unsalted)
  • 1/2 tsp garlic powder
  • 1/2 cup water
  • 1/4 tsp paprika
  • 1.5 tbsp lemon juice
  • 1 tsp salt
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1. Soak cashews in 1/2 cup water for 4+ hours.

2. Pour  soaked water and cashews into a blender with nutritional yeast, garlic powder, paprika, lemon juice, and salt.

3. Blend until smooth and creamy, stirring between pulses as needed to avoid chunks of cashews.

4. Serve as a side for dipping or add to any dish for a tangy, creamy flavor addition.

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Photo: Dana Drosdick

Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.


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