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Sriracha Cashew Cream

April 24, 2015 By Johnna 4 Comments

This post contains affiliate links. See my disclosure for more information.

Sriracha Cashew Cream | In Johnna's Kitchen

My favorite dairy-free sour cream alternative is a simple Cashew Cream.  So easy to make, simple ingredients AND I would rather have it than regular sour cream any day. So flavorful!  Adding Sriracha to it? Crazy good.

I’m sharing this recipe today as a stand-alone recipe BUT you’ll want this to go with the next recipe I share.  How’s that for teasing you?  I’m sharing tempura avocado tacos next and sriracha cashew cream just belongs with them.

One last thing before the recipe. I know some of you food hipsters have moved on from sriracha. Gochujang is your new spicy thing.  Well, guess what?  Gochujang works just as well in this cashew cream recipe.  If you are gluten-free like me, don’t go eating just any gochujang, as many are made with barley.  I like this one from Wholly Gochujang. It’s the only gluten-free one I’ve found.

Print

Sriracha Cashew Cream

Author Johnna

Ingredients

  • 1 cup raw cashews , soaked overnight in water
  • Juice of 1 lime
  • 2 teaspoons Sriracha

Instructions

  1. Soak cashews overnight in water.
  2. Drain water.
  3. Place cashews in high speed blender.
  4. Add juice of lime and sriracha.
  5. Add filtered water so that it covers the cashews about 3/4 of the way.
  6. Turn blender on low, gradually increasing speed to high. Blend until smooth.
  7. If the mixture is too thick for your liking, you can add a little more water (no more than a couple teaspoons at a time) and blend again.
  8. Store in the refrigerator. I have only kept this 2 or 3 days, because we eat it. I would venture to guess you can keep it for up to one week.

I’m linking this post up to Gluten-Free Fridays over at Vegetarian Mamma. Click over for many more tasty recipes!

Disclosure: This post contains affiliate links. Should you make a purchase via one of the links, I might make a small commission. I use affiliate links to offset the costs of maintaining this website. Thank you for your support of my crazy dream!

Filed Under: In the Kitchen Tagged With: aioli, cashew, dairy-free, egg-free, mayonnaise, sauce, sriracha, vegan, vegetarian

« Bourbon Ginger Beer Floats (gluten-free, dairy-free, vegan)
Tempura Avocado Tacos (gluten-free, dairy-free) »

Comments

  1. Shirley @ gfe & All Gluten-Free Desserts says

    April 27, 2015 at 12:40 PM

    We need to make this for the gfe retreat for sure!!! YUM!!! What’s funny is that I saw this recipe on Gluten-Free Fridays, but if I recall I was in a rush so I didn’t click on it. I should have known it was your recipe!

    Shirley

    Reply
    • Johnna says

      April 27, 2015 at 5:17 PM

      It’s SO good. I can definitely whip up a batch for the retreat!

      Reply

Trackbacks

  1. Tempura Avocado Tacos (gluten-free, dairy-free) - In Johnna's Kitchen says:
    April 28, 2015 at 12:05 PM

    […] crunch of tempura with the creaminess of an avocado, all topped with the hint of spiciness from my Sriracha Cashew Cream. I haven’t tried a lot of dishes with cooked avocado and was skeptical at first, but fried […]

    Reply
  2. Creamy Vegan Mushroom Sauce | Cooking On The Weekends says:
    November 30, 2020 at 4:55 PM

    […] Sriracha Cashew Cream Sauce […]

    Reply

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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