Nacho Cheese Sauce

By AuntieGooper

Ingredients

• Cashews, 2 cups raw
• Water, 3 cups
• Nutritional yeast, 1/2 cup
• Garlic, 6 cloves
• Jalapeno peppers, 2 with seeds and ribs removed
• Lime juice, from 1 1/2 limes
• Smoked paprika, 1 tsp
• Chipotle powder, 1 tsp
• Sea salt, 1 tsp

Preparation

Step 1

Cilantro, ¼ cup chopped
Tomatoes, 2 cored and diced with seeds removed
Bell peppers, red and green, ⅓ cup of each finely diced
Instructions
Puree the non-optional ingredients in a Vitamix or other high speed blender until smooth.
Cook the mixture on low heat for 15 to 25 minutes until you achieve the thickness you want. The longer you cook this sauce, the thicker it will become. You can add more water to reduce thickness.
This sauce will clump as it is cooked. The lower the heat, the longer it will take to cook but the less it will clump. Stir frequently to minimize clumping, and return to your high speed blender to remove all clumps after cooking.
If using the optional ingredients: Add the cilantro and tomatoes after the plain sauce is done. For the bell peppers, saute for 2 to 3 minutes before adding to the finished sauce.