This cheese sauce is versatile because it can be made with nuts or nut-free to accomodate nut allergies. If you are avoiding peppers, then a carrot is a wonderful addition. For a more sharp cheddar – like flavor, use the roasted sunflower seeds as a base.
I have used this sauce in so many ways and it is a go-to when I need a boost of flavor or a sauce for my dishes. I also use it with cauli-rice and veggies for added protein. The possibilities are as limited as the imagination, so experiment and enjoy.
1 cup cashews, soaked or roasted sunflower seeds
1/2 red bell pepper, deserved or carrot
5-6 Tbsp unfortified nutrional yeast
2 Tbsp hemp seeds or chia seeds
2 1/2 Tbsp lemon juice or 2 Tbsp. apple cider vinegar
3/4-1 tsp sea salt
1 tsp ground mustard seed
1/2-1 tsp paprika
1/2 tsp turmeric
1/4-1/2 cup water
Place all ingredients in Blendtec or other high-speed blender. Using “Whole Juice” setting, blend until smooth. Taste & adjust seasonings if needed as well as water for desired consistency.
Enjoy as a dip, as cheese on pizza, on nachos or a burrito bowl.