Cashew Cheese Sauce with Jalapeño

Ingredients

• 1 cup raw cashews, soaked 4+ hours or boiled 10 minutes
• ¾ cup water, plus more to thin if needed
• ¼ cup nutritional yeast
• 2 tbsp lemon juice, fresh
• 1 tbsp apple cider vinegar
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika, optionalSkip
• ½ tsp salt, adjust to taste
• ¼ tsp turmeric, optional, for colorSkip
• 1 tsp Dijon mustard, optional, for sharpnessSkip
• 1 jalapeño, seeded and chopped

Steps

1. 1.Soak 1 cup raw cashews in water for 4–6 hours, or boil them for 10 minutes to soften. Drain.
2. 2.Put the cashews in a high-speed blender with ¾ cup water, ¼ cup nutritional yeast, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp turmeric, 1 tsp Dijon mustard and the jalapeño (1), seeded and chopped. Blend until completely smooth and creamy, 1–2 minutes, scraping down the sides as needed.
3. 3.Taste and adjust the salt, lemon juice or spices. Add more water 1 tablespoon at a time for a thinner sauce.
4. 4.Optional: heat the sauce in a saucepan over medium-low heat, stirring constantly for 3–5 minutes, until thickened and stretchy.