This creamy “cheesy’ sauce is quick and easy to make and perfect for nachos, tacos, quesadillas, drizzled on your burrito bowl or as a delicious dip.
Bring 1 cup of water to a boil. Place the cashews in a medium size bowl and cover with the boiled water for 15 – 20 minutes.
In the jar of a high speed blender or food processor add the red bell pepper, nutritional yeast, juice from 1/2 a lime, turmeric, cumin, paprika and 1 Tbsp of water. Drain the cashews and add them. Blend all ingredients on high speed until the sauce is creamy.
Pour the sauce into a medium size pot and stir in 1/4 cup of salsa. Heat the combined sauce and salsa on the stove on low heat until its warm. Serve promptly.
Extra cheese sauce can be stored in an airtight container for up to 3 days.
TIPS & NUTRITION
Using cashews makes this sauce creamy and nutritious. Cashews are high in protein, iron and magnesium. Plus, bell peppers are high in vitamin C to support your immune system, nutritional yeast is full of energizing B vitamins and the spices provide antioxidants.