Cashew Cheese Sauce

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Condiments

  • 1/2 tsp Mustard powder

• Baking & Spices

  • 1 pinch Nutmeg, ground
  • 1/2 cup Nutritional yeast flakes
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 cup Cashew nuts, Raw

• Other

  • (optional 1 tbsp white miso**

Found on wallflowerkitchen.com

Description

Ingredients

• 1 cup raw cashew nuts (soaked overnight in water)
• ½ cup nutritional yeast flakes (if using powder, you can use slightly less)*
• (optional) 1 tbsp white miso**
• 1 tsp garlic powder (or fresh minced garlic)
• 1 tsp onion powder (or fresh minced onion)
• ½ tsp mustard powder
• A pinch of ground nutmeg
• Salt and pepper, to taste
• Approximately 1 cup unsweetened almond milk

Directions

• Drain the cashews and discard the water they were soaked in.
• Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when its thick but runs off the spoon.
• Use straight away or add to a container and store in the fridge for up to 3 days.