Knock-Your-Socks-Off Cashew 'Cheese' Sauce

I was tired of bland, boring cashew cheese sauce recipes that tasted only like nutritional yeast and lemon juice. I decided to experiment and discovered this amazing vegan cheese sauce! My entire family loves it, even the non-vegans! Excellent on macaroni, over a baked potato, drizzled in a burrito, on taco salad, as a veggie or chip dip ... the possibilities are truly endless. I hope you enjoy.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 77 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 2 teaspoons sea salt
• 2 teaspoons miso paste
• 1 ¼ cups raw cashews
• 1 tablespoon nutritional yeast, or more to taste
• 6 banana peppers with brine, or more to taste
• 1 tablespoon tahini, or more to taste

Recipe Instructions

Step 1

Soak cashews in warm water for at least 1 hour; drain.

Step 2

Place banana peppers plus 2 tablespoons brine in a high-powered blender. Add soaked cashews, red peppers, lemon juice, tahini, nutritional yeast, salt, and miso paste. Blend until creamy . If not blending well, add a splash of water or juice from the roasted red peppers.