Creamy Sriracha® Sauce

Creamy Sriracha Sauce
Creamy Sriracha® Sauce

During the holidays, I feel like people are willing to spend more time cooking and baking. Once New Year’s Day arrives, I’m eager to devise quick and easy recipes with ingredients that people might have on hand because I think many want to spend less time in the kitchen. With that in mind, I came up with this recipe for Creamy Sriracha Sauce.

Even though this sauce is easy to make, I found it hard to develop, and that’s because of the main ingredient – the Sriracha® sauce. 

As you all know, hot sauces are processed foods, and they typically contain salt, sugar and preservatives. Although none is desirable, it was the salt that was particularly problematic in this recipe. After calculating the nutrition information, I realized I had developed a topping for a bowl that contained 106 calories per serving with 211 mg sodium. Not good! Most people eat more than 1500 calories per day and should consume less than 1500 mg of sodium per day. Therefore, I like to limit my recipes to one milligram of sodium per calorie, which means I had to make changes that would cut the sodium content in half.

I substituted lime juice and cayenne pepper for some of the Sriracha® sauce in the recipe; and, luckily, Chris liked the revised version better than the original. Usually, I can’t reduce the amount of sodium in a recipe by 50% and make it better. I find it’s even less common to reduce the amount of sodium without making a recipe more complicated, so I was relieved that I still had a quick and simple recipe.

All it takes to make Creamy Sriracha Sauce is to purée 10 ingredients in a blender, including silken tofu and nutritional yeast. The sauce is spicy, as I’m sure you’d expect. The nutritional yeast adds some umami flavor, and a date contributes a slight sweetness. One of the ingredients is smoked paprika, and I think the sauce’s smokiness makes it go especially well with black-eyed peas and pink beans.  Here’s a meal suggestion:

bowl with Creamy Sriracha Sauce
Creamy Sriracha® Sauce with a bowl containing black-eyed peas, quinoa, and vegetables

You can also use this sauce as a dip for crudités or French “fries,” and you can make a double batch and store any extra in your freezer. After all, the only thing easier than making a sauce in a blender is having it already made. Please let me know how you like it.

I wish all of you happiness, peace, and good health in 2018.

As always, thanks for reading, everyone.

Hugs of kindness,


Creamy Sriracha Sauce

  • Servings: 4 for bowls, 8 or more as a dip
  • Difficulty: easy
  • Print


  • 2 cloves garlic
  • zest of 1 lime
  • 3 tablespoons lime juice
  • 1 Medjool or 2 Deglet Noor dates
  • 12.3-ounce package of silken firm tofu
  • 3 tablespoons nutritional yeast
  • 1 tablespoons Sriracha® sauce
  • 1¼ teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ¾ teaspoons ground cayenne pepper, or less, to taste


  1. Purée all ingredients in a blender.
  2. Serve immediately or refrigerate up to 5 days. For longer storage, freeze. Stir after thawing.

Nutrition information per serving (¼ of the recipe): 102 calories, 2 grams fat, 0.3 grams saturated fat, 103 mg sodium, 243 mg potassium, 13 grams carbohydrates, 2 grams fiber, 6 grams sugars, 8 grams protein, 12% Vitamin A, 14% Vitamin C, 3% calcium, 7% iron.


2 thoughts on “Creamy Sriracha® Sauce

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