Raw Vegan Cheese Sauce

Ingredients:

• 2 cups cashews
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/3 cup nutritional yeast
• 2 tablespoons more water if needed 
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• Recipe Directions

• 1. Throw all ingredients in a high-speed blender
• 2. Blend. This recipe can be a bit of a @#$#$% when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture more on the thick side.
• 3. Serve. I usually use right away, as a dip, on top of broccoli, etc.
• 4. Refrigerate leftovers. Leftover raw cheese sauce will keep for up to four days in a tightly sealed container in the refrigerator.
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This recipe is very low in  Carbohydrates.

• This recipe provides you with 100% of your daily  Riboflavin, and Vitamin B6. 
• This recipe is a good source of  Protein, and Iron. 
• This recipe is a noteworthy source of Vitamin K.
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• For more easy, healthy recipes visit The Rawtarian! Vitamix blender is the BEST, available Here. Stay Happy All! xo