Vegan Cashew Cheese

This cheese sauce is great to use on almost anything.  I keep this on hand at all times, for sandwiches, broccoli and cheese, cheesy potatoes, chip dip, veggie dip, pizza, lasagna, burritos, etc.  The flaxseed adds nutritional value, and thickness, but does not change the taste.  Cheese will set up/stiffen in the refrigerator.  Add water, if you need it more runny for sauces.

Ingredients:

2 C. cashews (raw or roasted)

1.5 C. water

6 Tbs. nutritional yeast flakes

1 jar pimientos (4 oz/half cup)

1 Tbs. flaxseeds (optional)

3 tsp. salt

2 tsp. dill weed

4 tsp. onion powder

0.5 tsp. garlic powder

4 Tbs. lemon juice

Directions:

~add all ingredients to a blender and blend smooth.  

To check smoothness, rub cheese between finger and thumb, you should feel no graininess.  It may take several minutes to blend if you don’t have a high powered industrial blender. 

~add water a little at a time, if it becomes too thick to blend 

~put into a tupperware bowl and refrigerate, it lasts at least 2 weeks, but it’s never hung in my fridge for longer than that!