Soak the cashews in water for at least 2 hours, no longer than 8 hours. (If soaking over night be sure to refrigerate the cashews while they soak.)
Drain the cashews in a colander. Add them to the food processor with the nutritional yeast, chicken broth, and garlic cloves.
Blend until smooth and creamy. Separate the sauce into jars if making multiple flavors. If making one batch of sriracha red pepper sauce, add the sriracha and red pepper flakes then pulse for a few more seconds until combined.
Keep refrigerated for 7-10 days.