Raw Nacho Cheese Sauce
- 1 cup raw CASHEW NUTS
- 1/4-1/2 cup chopped RED BELL PEPPER
- 2 tablespoons cold-pressed OLIVE OIL
- 2 tablespoons WATER
- 1-1/2 tablespoons LEMON JUICE
- 1/2 teaspoon SEA SALT (then adjust to taste)
- 1 teaspoon ONION POWDER
- 1/4 teaspoon TURMERIC
Soak cashews in water 2-4 hours, rinse and drain.
Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.
A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.