Drizzle this sauce over taco, scrambles, cooked pasta or vegetables ~ basically anywhere you want a nice cheddary-flavored sauce.
½ cup unsalted cashews
2 cups water
¼ cup nutritional yeast
1 teaspoon granulated onion
1 teaspoon smoked paprika
1 teaspoon sea salt
In a blender, combine 2 cups of water, the cashews, nutritional yeast, onion, smoked paprika and salt.
Blend the mixture on high speed until completely smooth and no bits of nuts remain.
Pour the cashew mixture into a medium saucepan and bring to a simmer over medium heat, whisking continuously. Once the mixture comes to a simmer, lower the heat slightly and continue cooking and whisking until fairly thickened. This will take 10 to 15 minutes total.
The sauce will continue to thicken as it cools.
This pourable sauce can easily be made thicker by simply using less water.
This recipe is from a cookbook that everyone will love, "Vegan Pizza" by Julie Hasson (Andrews McMeel Publishing, 2013). http://juliehasson.com/