Purple Sriracha Raw Vegan Cashew Sauce
Quick-soaked raw cashew sauce with roasted peppers, purple cabbage, and nigella seeds. Spicy, creamy, and vegan. Blend until smooth and adjust consistency with hot water. Keeps refrigerated for a week.
Ingredients
- ½ cup raw cashew nuts
- 2 cloves garlic
- 4 rawit peppers (or whatever, however much pepper you prefer)sriracha peppers or bird's eye chiles1:1spicy
adjust to taste
- ¼ cup purple cabbage (roughly diced (kinda optional))red bell pepper1/4 cupcolor earthy
adds sweetness slightly
- 1 date (or two small dates)maple syrup1 tbspvegan sweetener
liquid sweetness
- ½ lime (juice)
- ¼ tsp nigella
- hot water
- to taste salt
Instructions
- 1
Add cashew nuts to blender with just enough hot water to cover. Soak for 15 minutes.
- 2
Add garlic, peppers, purple cabbage, date, lime juice, nigella, and salt to blender.
- 3
Blend until smooth.
- 4
Add hot water one splash at a time, blending between additions, until desired consistency is reached.
- 5
Transfer to container and refrigerate.
Tips
Soak cashews while doing other tasks to save time.
Add hot water gradually to control final consistency; thinner for drizzle, thicker for dip.
Good to Know
Refrigerate in airtight container for up to one week.
Prepare full recipe up to 6 days ahead. Consistency thickens slightly when chilled.
Use as dip, drizzle over noodles, rice, or vegetables. Thin with additional hot water before serving if thickened.
Common Mistakes
Do not skip the cashew soak to avoid gritty texture.
Add hot water gradually to avoid over-thinning; difficult to thicken afterward.
Substitutions
Vegan Options
General Alternatives
adjust to taste