Cashew Cheese Sauce

In a food processor or blender, combine the cashews, ¼ cup of the reserved soaking water, lemon juice, nutritional yeast, and miso and process until smooth. For a thinner sauce, add up to 2 tablespoons more water. Refrigerate in an airtight container for up to 7 days in the refrigerator. Because the cheese will thicken when chilled, you may need to add more water to thin it out again.

Variations

Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried dill.

Pepperjack Cheese Sauce: Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon red pepper flakes.

Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer ½ teaspoon dried thyme, ½ teaspoon dried parsley, ½ teaspoon dried oregano, and ½ teaspoon dried basil, but any blend will do.

Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you’re baking and follow the recipe’s directions.

Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.