Vegan Nacho Cheese Sauce

Ingredients

2 1⁄2 cups water

2 cups raw cashews

2 juice of lemons

3⁄4 teaspoon paprika (not sweet)

1 teaspoon garlic powder (heaping)

1 teaspoon onion powder (heaping)

3 teaspoons salt

1 (7 ounce) can pimientos (including the liquid) Rotel, or roasted red peppers or salsa

1⁄2cup nutritional yeast (not brewers yeast!)

tumeric

Directions

1. Soak raw cashews for a few hours (this will help the sauce be more smooth and less

grainy from the nuts though the flavor is good either way).

2. Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.

3. Pour the blended mixture into a saucepan and add the remaining water.

4. Heat the mixture in a saucepan for about 20 minutes.

5. Stir continually to prevent it from burning.

6. Add water to desired consistency (optional).

7. Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

Jen's notes- I find that 2/5 cups of water is sufficient. I also like to blend the cashews, water, and spices first, then pulse it with the ROTEL. Or instead of ROTEL, pour in some of your favorite salsa after you put it in the pan. This way, the sauce has a little texture. Stir continually with a spatula. It is wonderful and makes a lot. Well worth the effort.