Makes about 1 1/2 cups
- 1 cup raw, whole cashews, soaked in water for 2 hours
- 1 small red bell pepper, quartered
- 3 Tbsp. nutritional yeast flakes
- 3 Tbsp. sriracha
- 1 Tbsp. freshly squeezed lemon juice
- 2 cloves garlic, peeled
- Water if needed
- Salt and freshly ground black pepper
Drain cashews. Put them in a food processor or high-speed blender and add the bell pepper, nutritional yeast, sriracha, lemon juice and garlic. Puree until smooth, pausing once or twice to scrape down the sides with a rubber spatula. With the processor running, drizzle in water for a thinner consistency, if desired. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the refrigerator, it will keep for 1 week.
Feel free to use 1 (8-ounce) package cream cheese, softened, or 8 ounces fresh chèvre in place of the cashews and nutritional yeast.
Reprinted with permission from The Veggie-Lover's Sriracha Cookbook, by Randy Clemens, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
More Sriracha Recipes