Roasted Red Pepper Cashew Cheese Sauce

Makes about 2 cups.
This sauce is fabulous on macaroni or other pasta, steamed vegetables, patties, or loaves and makes a fine filling for celery sticks. Stir it into soups or stews just before serving to impart a creamy texture and cheesy taste. Soaking the cashews before blending increases the availability of their minerals and the smoothness of the sauce. If you prefer, use raw red pepper.

Ingredients:
  • 2 cups unsweetened fortified non-dairy milk or water
  • ½ cup raw cashews, soaked for 4-6 hours, drained, and rinsed
  • 1 large roasted red bell pepper, seeded and coarsely chopped
  • 2 tablespoons cornstarch
  • 3 tablespoons nutritional yeast flakes
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
Instructions:
  1. Put the milk, cashews, roasted red pepper, cornstarch, nutritional yeast flakes, lemon juice, garlic powder, onion powder, and salt in a high-powered blender and process until very smooth and creamy.
  2.  Pour mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Immediately decrease the heat to medium-low and cook, stirring or whisking frequently, until thickened about 5 minutes.
  3. Blend again for an extra silky sauce, if desired. Serve hot on anything you would use a cheese sauce.