Ingredients:
1 cup raw cashews
1 1/2 tablespoons lemon juice
2 cups water
2 Tablespoons nutritional yeast
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1-2 teaspoons hot sauce, optional
Place the cashews in a heat proof container. Cover with hot water, allow to sit until room temperature, then place in the refrigerator and allow to continue soaking overnight. Drain then proceed with recipe.
You can also do a quick soak; this takes about 4 hours. Cover cashews with hot water, allow to sit until room temperature, place in refrigerator for remaining time. Both methods work just fine. However, I do find that the longer the cashews soak the creamier the cheese sauce.
Add the cashews, lemon juice, water, nutritional yeast, paprika, garlic powder, onion powder, chili powder, salt and turmeric powder into a high powered blender; blend until mixture is smooth.
Pour mixture into a saucepan, whisk over medium heat until mixture begins to bubble and thicken. If you desire a thicker sauce you can whisk a small amount of arrow root starch or corn starch into the cheese sauce.
This cheese sauce is so versatile. A dip for tortilla chips, for mac and cheese, nachos, over a baked potato, tacos, burritos.. 😋