Sriracha Cashew Cream

Author Johnna


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


  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.