Nacho Cheese

We like to drizzle this sauce on top of just about everything! For lunch we poured it on top of tortilla chips, brown rice, pinto beans, lettuce, tomatoes, and avocado.

Ingredients:

• 1 cup raw cashews (or navy beans*)
• 1 medium-sized raw carrot (chopped)
• 1 cup water
• ½ medium-sized red bell pepper (chopped)
• ¼ cup nutritional yeast flakes
• 1 ½ teaspoons Dijon-style or stone-ground mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt

Directions:

1. Place all ingredients in blender and blend until smooth. Add more water if needed to blend smoothly.
2. Transfer blended mixture to a pot and bring to slow simmer over medium heat stirring occasionally.

*You can replace half or all of the nuts with cooked white beans (i.e. navy, cannellini, etc.)

Yields: about 2 cups