Author Notes: Make this sauce at your own risk: It's smoky, tart flavor is absolutely addictive, and once you try it, it'll be hard to stop smothering your veggies, (…more) —Gena Hamshaw
Makes 1 1/2 to 2 cups
- 1cup raw cashews, cashews, soaked for at least 3 hours, drained, and rinsed
- 3tablespoons tomato paste
- 1teaspoon chili powder
- 1/2teaspoon smoked paprika
- 1/3cup nutritional yeast
- 1cup plus 2 tablespoons water
- 3/4teaspoon salt
- 2tablespoons lemon juice
- Blend all of the ingredients together in a food processor or a high speed blender till smooth. If you use a food processor, stop frequently while blending to scrape the sides of the machine down. The queso sauce will keep in the fridge for up to 5 days, and it can be frozen for up to a month.
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