Cashew Nacho Cheese

Ingredients

• 1 cup raw cashews, unroasted, unsalted, soaked in warm water for at least 15 minutes
• 2 tablespoons nutritional yeast
• 1 teaspoon yellow miso paste
• 1/2 cup water, or more, if needed to get the creamy texture
• 1 tablespoon lemon juice
• 1 tablespoon pickled jalapeño, plus 1 tablespoon brine from the jar of pickled jalapeños
• 2 tablespoons salsa, or chopped tomato
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Optional Additions

• 1/2 to 1 teaspoon chipotle chili flakes, or cayenne for heat
• 1/8 teaspoon turmeric

Steps

1. If not already soaked, leave cashews in hot water for 15 minutes, then drain.
2. Put soaked, drained cashews and the remaining ingredients in a blender and blend for a minute. Check consistency and add 1 to 2 tablespoons more water if needed. Blend for another 30 seconds, rest 5 minutes and blend for 10 seconds. Rest another 2 minutes, then blend for half a minute or until creamy and smooth.
3. Taste, then add more lemon, salt, garlic, flavour or heat as needed and blend in the additions. Transfer to a serving bowl and top with salsa or pickled jalapeño. Serve with tortilla chips, or use in tacos, wraps, over burritos or over nachos.