An easy, oil-free vegan cheese sauce that tastes amazing on everything from steamed veggies and potatoes, to pasta and nachos. No-cook, ready in 5 minutes, and free from gluten, oil, and coconut; can be soy-free, as well.Yield: makes about 2 cups
1 to 2teaspoonshot sauce, optionalThis creates more of a nacho cheese flavor.
Combine all ingredients in a high-speed blender, and blend on high for 1 to 2 minutes or until completely smooth. *If using a standard blender: about 1 hour before you plan to make cheese sauce, place cashews in a bowl, cover with boiling water, soak for an hour, then drain and proceed.
After blending, taste and adjust salt/acid balance, as desired. Even the slightest tweaks in salt, lemon, rice vinegar, cashews, or water can "fix" the flavor if it's too tangy or salty for your preference.
The sauce will get warm during blending. It can be used right away, or refrigerated until ready to use. The cheese sauce will thicken as it cools.
Store leftover cheese sauce in the refrigerator for up to 5 days.
A high-speed blender will produce the best texture in this sauce because it breaks down the nuts and oats with ease. But if you don't have one, just follow the standard method for soaking cashews, either overnight at room temperature or in hot water for 1 to 2 hours.