Cheesy Sauce

From the Cookbook Fresh from the Vegan Slow Cooker by

Robin Robertson

**Cheesy Sauce

1 c. cashews, soaked for 4 hours and drained
1/2 c. nutritional yeast
1 t. Dijon mustard
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
1/2 t. vegetable broth powder (recipe here)
1/2 t. salt
1 cup water or unsweetened almond milk
2 T. fresh lemon juice

Combine all of the ingredients in a food processor or high-speed blender and process until smooth.

Jeff and I have used this sauce on our veggie burgers in place of the veggie cheese slices, we drizzle a small amount over steamed broccoli and string beans, and the best yet is 1/4 c. of sauce over your favorite whole grain pasta with fresh ground pepper.  This sauce is also the perfect dip for carrots, celery and fresh red bell pepper strips.   Mmmm, good!

Yummers!

** I've copied the recipe exactly as is printed in the cookbook.  .