This nacho cheese sauce is so delicious and versatile that you could serve it on a pair of sneakers, and it would taste good!
Here's what you need:
2 1/2 cups of water
1 cup of raw unsalted organic cashews
1/4 cup nutritional yeast flakes
1 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon turmeric (optional for color)
Make the cashew cream by placing the water and cashews into a blender. Process until smooth and creamy.
Next, transfer the cream to a clean glass container, cover, and let rest at room temperature for 12 to 24 hours, until the cashew cream has obtained a sharp or somewhat bitter flavor.
Finally, transfer the cream to a heavy-bottomed medium-sized saucepan. Whisk in the remaining ingredients, and cook over medium heat, whisking continuously until the mixture has thickened, around 3 to 4 minutes.
You can use the cheese sauce immediately.
Store any leftovers in a covered container in the fridge and enjoy within five days.
The sauce will thicken as it cools. Reheat slowly over low heat while adding a tablespoon or two of water to loosen it up.
