Cheesy Sauce
This Cheesy Sauce is wonderful on the Lentil–Walnut Burgers from the How Not to Age Cookbook, as well as the Kale and Millet–Stuffed Bell Peppers. It is also a great topping for baked potatoes and tacos. It freezes well, so you can double the recipe to have some on hand.
Daily Dozen 
Ingredients
- 1 cup raw cashews
- ⅓ cup water (for the cheese sauce)
- 3 tablespoons nutritional yeast
- 2 teaspoons white miso paste
- 1 teaspoon rice vinegar
- ⅛ teaspoon ground turmeric
- 1 teaspoon smoked paprika
Instructions
- In a small saucepan, combine the cashews with enough water to cover. Bring to a boil, then lower the heat to medium and simmer for 15 minutes.
- Drain the cashews, then transfer to a high-powered blender or food processor. Add the water for the cheese sauce and the nutritional yeast, miso paste, vinegar, turmeric, and paprika. Process until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time.
- Store any leftover Cheesy Sauce in a container with a tight-fitting lid in the refrigerator for up to l week or freeze it for up to 3 months.
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