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!