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. ---------------------------------------------------------------------------
Nutrition
Ingredients
