The nutritional yeast and sea salt in this recipe create a savory umami flavor that pairs beautifully with roasted vegetables, or can be a delicious alternative to cheese sauce in many recipes.
1 cup raw unsalted cashews
1 cup water
¼ cup nutritional yeast
1 tsp lemon juice
Pinch of salt
Place cashews in small bowl and cover with water.
Soak cashews in water overnight, or alternatively soak cashews in hot water for 30 minutes to 4 hours.
Drain cashews and reserve soaking water.
Place cashews in high powered blender or food processor. Add nutritional yeast, lemon juice, and about ½ – ¾ cup of reserved soaking water (the longer cashews have soaked in water the less additional water you will need to add). Blend until well mixed and creamy. If necessary, add additional reserved liquid and blend again to reach pourable consistency. Use more liquid for thinner consistency and less liquid for thicker consistency.
Blend in a pinch of salt, to taste. Use immediately or refrigerate in airtight container for up to one week.