1 cup raw cashews, soaked in water for at least 4 hours and drained
1 cup unsweetened plant-based milk (such as almond milk, soy milk, or oat milk)
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
Salt and pepper to taste
In a blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, tahini, garlic powder, onion powder, and smoked paprika (if using). Blend until smooth and creamy. If the sauce is too thick, you can add a little more plant-based milk to achieve your desired consistency.
Taste the sauce and season with salt and pepper according to your preference. Blend again to incorporate the seasoning.
Transfer the sauce to a small saucepan and heat over medium-low heat, stirring constantly, until warmed through. Be careful not to let it boil.
Once heated, remove from the heat and use the cheese sauce immediately. It can be poured over pasta, vegetables, nachos, or any other dish that you’d like to enjoy with a cheesy flavor.
Note: If you prefer a thinner sauce, you can add more plant-based milk. If you want a thicker sauce, reduce the amount of plant-based milk or increase the amount of soaked cashew.