Ingredients:
1 cup raw cashews, soaked overnight
1/2 cup nutritional yeast
1/4 cup unsweetened non-dairy milk
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Instructions:
Drain and rinse the soaked cashews.
Add the cashews, nutritional yeast, non-dairy milk, tahini, lemon juice, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and cayenne pepper (if using) to a blender or food processor.
Blend on high until the mixture is smooth and creamy, scraping down the sides as needed.
Taste and adjust seasonings as needed.
Serve the cheese sauce immediately, or store in an airtight container in the refrigerator for up to a week.
Reheat the cheese sauce on the stovetop or in the microwave before using, if desired.
