Sriracha Cashew Cream Sauce

• 1/2 cup raw cashews, preferably soaked for 2-3 hours
• 1/4 cup water (plus 1-2 tablespoons as needed for thinning)
• 1 garlic clove
• 2 teaspoons nutritional yeast
• 1 teaspoon sriracha chili sauce (plus more to taste)

1. Place all ingredients into a small blender. Blend until creamy, taste for flavor adding extra chili sauce if needed.
2. Thin with water to desired consistency using one tablespoon at a time. If you find it's too watery add a few cashews and blend again until smooth.
3. Store leftovers in an air tight container in the refrigerator for up to six days.
4. Notes: Add as much sriracha as you like to suit your taste. The one tsp listed here is a good starting point for a mellow flavor. Feel free to add salt to taste. Lastly, you can use 1 tablespoon of lemon juice in cashew cream, but didn't add any in this recipe. You may try adding 1 tablespoon if you have it on hand for another layer of flavor.

cashews, water, garlic, nutritional yeast, sriracha chili sauce

Taken from www.food.com/recipe/sriracha-cashew-cream-sauce-512301 (may not work)