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

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!

Notes
No oil option: As an alternative to butter you can add a tsp of Butter Flavor.
Expert tip: Add even more flavor to this nacho cheese sauce is to add a small (10 oz.) can of diced tomatoes with green chilies (Rotel) towards the end of the thickening process!
To reheat: Reheat this nacho cheese in a saucepan on the stove over low heat, or microwave it! Lasts in a covered dish in the refrigerator for up to five days, and freezes well for up to 4 months!
 
 
 "Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)