Cashews are rich in essential minerals and have a nice texture for cheese. This recipe can be made with most nuts, but those that are harder (like almonds) will need a soak in warm water for a few hours first.

This recipe is adapted from The Plantpower Way by Rich Roll and Julie Piatt.

Ingredients:

1 cup raw cashews, soaked

2 tablespoons nutritional yeast

1/4 cup chickpea or yellow soy miso

1 teaspoon lemon juice (squeezed)

Celtic sea salt to taste

In a Vitamix or high-powered blender, add all ingredients and blend until smooth. Add water to desired consistency. Transfer to a small saucepan and heat on low until warm. It will thicken quickly. Add water if you would like a thinner consistency.

For a green version, add 1-1/2 cloves garlic and herbs like cilantro. Include 1 extra tablespoon of lemon juice and blend until smooth. Add water as needed.

If you process for a full 3 minutes you’ll have a warm creamy cheese sauce. Enjoy!