Cashew cheese sauce that you can use over veggies, stir into pasta, for casseroles and anything else you want!
½ cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5 to 6 tablespoons water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon white miso (sub with salt)
Combine the cashews, ¼ cup of the reserved soaking water, the lemon juice, nutritional yeast, garlic and miso/salt in a food processor or blender and process until smooth. Add up to 2 tablespoons more water for a thinner sauce. Store in an airtight container in the refrigerator for up to 7 days. The cheese will thicken when chilled, so you may need to add more water to thin it back out when you use it next.
Add-Ins: onion powder, red pepper flakes, herbs, smoked paprika, dry mustard, vegan cheese shreds etc