Nacho Cheeeze Sauce

The date I printed this recipe and filed it in my “To Try” folder was over two years ago, 3/8/2007. I finally got around to testing it out, and holy effin’ crap! What the hell was I waitin’ for all these years? We’ll never know.

Actually, yes we will. I’m a fake cheese hater. Can’t stand the whole lot of them. Even the ones super-vegans rave about. Me, I’m all keep your plastic, rubber-y, icky tasting fake cheese to yourselves. Then I made this and became a lover. Maybe because this isn’t fake and plastic and processed, but warm, delicious, thick, gooey, homemade, and juuuust right.

This recipe is so quick and easy, you’ll be making it all the time. Hear me now, believe me in two weeks…when it’s all you can think about.

Nacho Cheeeze Dip (the three “e’s” are mine, the recipe from Vegan Lunchbox)

2 cups water
1/4 cup raw cashews
1 cup nutritional yeast flakes
4 oz. jar pimentos, drained
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. cumin

Combine all ingredients in blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, 6 – 10 minutes.

Makes about 2 cups.