This is a great sauce for nachos. I’ve also drizzled it over scrambled eggs, and I’ve added a dollop to a bowl of chicken soup.

1 1/2 cups cashews (I pour boiling water over them and let them soak for 30 minutes, but I am not sure this is necessary)

1 diced onion (sauteed in your choice of cooking fat with smoky paprika or cumin or your favorite spicy herbs)

6 or 8 cloves garlic (diced and added to the onions the last few minutes of their cooking)

1 cup water

3/4 cup nutritional yeast

1 teaspoon salt

Put everything in a high powered blender and blend it.

Makes about 3 1/2 cups of sauce. Heat sauce up briefly in a skillet as needed. Watch it carefully so it doesn’t burn and stick to the pan.