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This flavorful creamy vegan sriracha sauce is perfect for burgers, fries, vegetables, crackers, breakfast casserole – anywhere you need a creamy spicy zip of flavor.
I’ve said it before, but in vegan cooking the sauce is everything! You can dip it, drip it, and zip it! Anywhere you need a little extra flavor, just drizzle a little sauce.
I first became familiar with creamy/tomato sauces when I was a little girl and would make “fry sauce” by combining ketchup with with mayonnaise.
Now that we nave vegan mayo readily available on the shelves, that’s pretty easy to do! I was looking for an oil-free sauce – one without all the mayo. This creamy vegan sriracha is exactly what I was looking for!
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Disclaimers – including important allergy info!!
- We use cashews to give this sriracha sauce an amazingly creamy texture. Cashews do have fat- make no mistake! But it is a whole-food fat. The serving size is a pretty generous two Tablespoons; but be sure to take the fat calories into consideration if that is you concern.
- The recipe does contain nuts! You MUST and I mean MUST disclose to anyone you are serving this to that it contains nuts. Never try to pass off vegan food to trick anyone and always disclose any allergen – nuts, soy, etc.
What you will need to make creamy sriracha sauce:
- raw cashews
- hot water to cover the cashews
- apple juice
- unsweetened plant milk – I used oat milk
- white miso paste
- apple cider vinegar
- and the star of the show: sriracha!
- You’ll also need a high-speed blender
How to make vegan sriracha sauce – without using mayo:
The fist step is to soak the cashews in hot water. If you are using raw cashews, you will only need to soak for about 30 minutes to soften them.
If you are using salted and roasted cashews, you will need to soak for several hours. Triple rinse to remove any salty flavor – and then don’t add salt to your creamy sriracha mix until after making it and giving it a taste.
After the cashews have finished soaking, discard the nasty soaking water.
After draining the water from the cashews, simply put the cashews into a high-speed blender along with the apple juice, plant milk, apple cider vinegar, garlic, white miso and salt.
There is no need to chop the garlic as it is going to be pulverized in the blender. Just peel it and throw it in.
Blend it up starting on low to get it going and then gradually move the speed up to high. Blend till it’s nice and creamy.
If this is the first time you’ve made this sauce or if you are unfamiliar with sriracha, then NOW is the time to add a little sriracha. Start with a Tablespoon and give it a taste. You can always add more.
Your sauce will be a lovely pale peach color with two Tablespoons of sriracha and will be a little darker with more.
You mean other than just putting it in a squeeze bottle and squirting it in your mouth?
Squirt it on a burger or eat with fries.
Do the healthy thing and use as a veggie dip!
Or if you run out of fresh vegetables, do the junk-human thing and eat it with a roll of crackers. (But no judgement – as I grab by Ritz.)
But do you want to know where this creamy sriracha sauce really shines? Savory breakfast dishes!
This would be delicious drizzled on top of my vegan egg scramble. And I can guarantee it’s fabulous on my Tater Tot Breakfast Casserole. So good!
The printable recipe card:
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Creamy Vegan Sriracha Sauce, Made with Cashews
- high-speed blender
- 1⅓ cup raw cashews soaked and drained
- hot water to cover cashews
- ½ cup apple juice
- ½ cup plant milk unsweetened
- 2 cloves garlic peeled, can leave whole
- 1 Tablespoon white miso paste
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon salt
- sriracha to taste – I use 2 Tablespoons see notes
- Measure out the raw cashews and cover with hot water. Let soak for 30 minutes. Using roasted cashews? See the notes below.
- Drain the water from the cashews and discard the soaking water.
- While the cashews are soaking you can peel the garlic and set aside. There is no need to chop the garlic as you will be blending in a high-speed blender.
- Put the soaked and drained cashews into a high-speed blender along with the apple juice, plant milk, peeled garlic cloves, apple cider vinegar, salt, and white miso.
- Start on low to get the blender going then gradually up to full-speed. Blend for 3-5 minutes until smooth and creamy.
- Add the sriracha and blend in. Start with a small amount, taste, and add more. I use 2 Tablespoons. You might start with less and add more.
- Raw and unsalted cashews are best for a creamy smooth finish. If you can only find roasted cashews then soak much longer – even overnight. If you can only find salted cashews, then rinse three times during the soaking process.
- If you don’t know if you will enjoy the heat from the sriracha, then start with one teaspoon. You can always taste and add more, but you can’t take away. I usually use about two Tablespoons.
- This will make about 2 cups and the serving size is a generous two Tablespoons.
- Use on burgers, with fries, chips, vegetables, breakfast potatoes.
- This is keep covered in the fridge for about 5 days.