“This flavorful creamy vegan sriracha sauce is perfect for burgers, fries, vegetables, crackers, breakfast casserole – anywhere you need a creamy spicy zip of flavor."
– raw cashews soaked and drained
– hot water to cover cashews
– apple juice
– plant milk unsweetened
– garlic peeled, can leave whole
– white miso paste
– apple cider vinegar
– salt
– sriracha - see notes
3. 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.
4. 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.