1 cup raw cashew nuts, washed
1 cup hot water
1/3 cup nutritional yeast flakes
1/3 cup pimentos
2 ½ tablespoons lemon juice
1 cup plain, organic non-GMO soy milk (or nondairy milk of choice)
1 ½ teaspoons onion powder
1/8 teaspoon garlic powder
1 1/4 teaspoons salt
Blend rinsed cashews and water for 2 minutes or until very creamy. Dip a rubber spatula into the blended cheese, when you lift it out, notice if there are pieces of cashew on the spatula. If so, blend some more, until it is a smooth mixture.
Add the rest of the ingredients and blend until smooth.
Pour into a medium pot and bring to a boil, stirring frequently to prevent scorching.
When cheese thickens, remove from heat. If cheese is too thick, add nondairy milk to reduce thickness.
Makes 2 ½ cups.
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