Easy Vegan Nacho Cheese Sauce

Soak the raw cashews (2 cups): Boil [water] in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10 minutes. Drain. Start 10m timer

Blend: In a high-powered blender, add the cashews (2 cups), lemon juice (3 tbsp), water (3 cups), nutritional yeast (0.5 cup), smoked paprika (0.5 tsp), garlic powder (1 tsp), onion powder (1 tsp), chili powder (0.5 tsp), and salt (2 tsp). Add optional turmeric (0.5 tsp) for color.

Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the water (1 cup), depending on how thick or thin you want the sauce to be. Start 5m timer

Finish: Add more [salt] to taste, and [1-2 tsp Sriracha] if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding [water] as needed to thin. Serve over [tortilla chips], steamed [broccoli], or [baked potatoes].