Ingredients

2 cups water divided
1/4 cup raw cashews
2 oz canned pimientos or ¼ cup
1/4 cup nutritional yeast flakes
3 Tbsp cornstarch may also use Tapioca Flour/Starch but increase amount by 1 Tbsp.
2 Tbsp vegan margarine/butter optional (see notes)
1 Tbsp white or light miso paste
1.5 tsp seasoned salt
1 tsp onion powder
1/2 tsp garlic powder
1 tsp apple cider vinegar
Pinch cayenne pepper
10 oz can diced tomatoes with green chilies optional (see notes)

Cooking Instructions

Rinse cashews under hot running water for several minutes or soak in HOT water for 5 minutes and then rinse.
Place rinsed cashews in blender. Add 1 cup of the water and all other remaining ingredients and blend on high until completely smooth.
Add second cup of water and pour mixture into a med size pot.
Whisk over med heat until thickened, about 8 minutes. Watch closely to avoid burning.
Voila! Dip chips, serve as a side for baked potatoes, drizzle over maxi-bowls etc!

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)