Cashew Cheese Sauce

Amazing on nachos, vegetables, in mac and cheese, or just eat it by the spoonful.

You won't even miss dairy.

Ingredients:

1 cup of cashews (soaked in enough water to cover. Overnight is better, but at least a couple hours)
1/2 cup of water, give or take. Depends on how much water your cashews absorb. Add water slowly.
1/4 cup nutritional yeast
1-2 cloves of garlic
salt, to taste

Instructions:
Drain your cashews. Add all ingredients to food processor or blender, and wazz until smooth. Add water slowly until you get the desired consistency. Make it thicker if you want to dip it, runnier if you want to pour it.

Delicious bonus tips:
Add some salsa, and voila! Queso for dipping!
If you add less water, you can strain this cheese and make a spreadable cream cheese substitute for crackers or bagels. Omit garlic and add your favourite fruit or herbs.