Mexican food is my favorite type of food and this Cashew Cheese Sauce is so good that you won't believe it is dairy-free and vegan and healthy!!
1 cup raw cashews 3 cups water, divided use 2 Tbsp. tomato paste, no sugar-added 1 tsp. chili powder 1⁄2 tsp. ground smoked paprika 1⁄3 cup nutritional yeast 3⁄4 tsp. sea salt (or Himalayan salt) 2 Tbsp. fresh lemon juice
Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast, salt, and lemon juice in a blender (or food processor). Blend until smooth, scraping down sides of blender if needed. Add additional water if needed. Keep refrigerated for up to five days.