Chipotle Cashew Cheeze Sauce

As a kid, I drank milk like it was going out of style! I can hardly remember a family dinner when the milk jug did not sit prominently on the kitchen table, being emptied by the 3 kids in my family. But as I progressed into my 20s, 30s and (eek!) 40s, I didn’t crave that big glass of milk or those heavy cheesy dishes. Sure, the ooey, gooey, cheesy foods looked good, but after consuming my share, I didn’t feel great a few hours later. So, when the COVID pandemic hit and buying groceries was a bit of a challenge, I decided to experiment with a non-dairy diet. Fast forward a few years later, I don’t miss dairy at all! I've used this with zucchini noodles (sautéed in a little olive oil until partially cooked) and regular pasta with a TON of spinach to bulk up on the greens, both are equally delicious. You could also use this for vegan nachos (hint, hint!)

Ingredients

2 cups cashews (soaked in water for 4h)

1/4 cup nutritional yeast

1 tbsp lemon juice

1/2 tsp chipotle chili powder

1/2 tsp garlic powder

1/2 tsp sea salt (add more if needed)

1/4 tsp smoked paprika (optional, but highly recommend)

water

Steps

Drain the water from cashews. Place all ingredients in a blender and add just enough water to cover. Blend until very smooth - add more water if it’s too thick or you’re having difficulty blending the ingredients. The sauce should be fairly thick, like a thick queso/nacho cheese consistency. Store unused sauce in a covered container in the fridge for 2-3 days, but I’m guessing it won’t last that long!