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.