Vegan “Cheese” Sauce
photo by carmen troesser
Courtesy of Frida’s and Diego’s Cantina’s Natasha Kwan
1¼ cups water (less if you want a thicker consistency)
1 cup raw cashews (macadamia nuts also work well)*
4 oz. nutritional yeast
2 oz. diced red pepper
1 oz. onion powder
1 tsp. lemon juice
½ tsp. smoked paprika
Dash garlic power
Dash Himalayan sea salt
*You can substitute coconut milk for cashews, but do not add water.
• Place all ingredients in a high speed blender and blend until smooth, up to 3 to 4 minutes, depending on your blender.