Try this flavorful, creamy and zingy sauce on everything from baked potatoes and steamed veggies to pasta and cooked grains. It makes everything delicious! If you heat the sauce up, it will thicken. If it thickens too much in the refrigerator, add more water by the tablespoon while heating it up to thin out. ½ cup raw unsalted cashews, soaking in water to cover ½ cup water 2 tablespoons lemon juice 3 tablespoons nutritional yeast 1 tablespoons tamari or soy sauce 2 cloves garlic, minced or whole 1 teaspoon miso, any variety (red for zestier!) 1 teaspoon powdered onion ¼ teaspoon cayenne powder Salt and pepper to taste
Soak the cashews for 30 minutes to an hour, then drain.
Add the water and the rest of the ingredients with the drained cashews last. Blend on high until it is smooth, about a minute and a half in a high-speed blender. Use from the blender or heat and serve.