Cheesy Cashew Sauce
WFPBD , no-oil vegan cheese sauce
- 1 cup cashews
- 1 tsp salt
- 1 TBSP miso mellow white or sweet miso
- 3 TBSP nutritional yeast
- 1/2 tsp annato powder optional for color
- 1/4 tsp turmeric
- 2 cups water
- 1 TBSP apple cider vinegar
Place all ingredients in a high speed blender and blend on high until cashews are no longer gritty. Soak cashews for 4 hours if you only have a regular blender.
Pour liquid into a sauce pan. Heat on low for 5 minutes until sauce has thickened. Serve warm.
I enjoy using Saikyo miso which is more on the sweet side and has a lower sodium content. Use any miso you enjoy but you may need to adjust the sodium content to your taste.
Annato powder (also known as achiote or achuete) can be found at specialty spice stores, Asian stores with a Filipino or Spanish aisle or online.