Creamy Sriracha Cashew Dip

Author: Spork Foods Modified by: IHHC


  • 1 cup roasted un-salted cashews
  • ¾ cup un-sweetened non-dairy milk (I use Malk brand)
  • ½ teaspoon sea salt
  • 3 tablespoons lemon juice
  • 1 tablespoon brown rice syrup
  • 1 cup Siracha flavored vegan mayonnaise (I use Follow Your Heart brand)
  • 2 teaspoons Sriracha sauce, for garnish *Optional



  1. Add cashews, non-dairy milk, sea salt, lemon juice and brown rice syrup to a high-powered blender or food processor. Blend until smooth. Add Sriracha vegan mayonnaise and blend just to incorporate.
  2. Serve dip in a bowl. Garnish with Sriracha sauce if desired. Serve with toasted gluten free baguettes, or allergen friendly “corn” chips and cucumbers or celery on side for dipping