A delicious and creamy vegan cheese sauce made with cashews and flavorful ingredients, perfect for dipping or as a topping.
Rinse the raw cashews under hot water to remove any impurities.
Rinsing the cashews helps to soften them slightly and remove any surface residues.
Combine the cold water, diced pimientos, cornstarch, nutritional yeast flakes, lemon juice, and salt in a blender.
Blend the ingredients on low speed initially to ensure the cornstarch doesn't clump.
Add the rinsed cashews to the blender and blend on high speed until the mixture is completely smooth.
Blending for a longer time ensures a creamier texture.
Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly, until the sauce thickens.
Stirring constantly prevents the sauce from sticking to the pan or forming lumps.
Stir in the diced green chilies and cook for an additional minute.
Adding the chilies at the end preserves their texture and flavor.
Serve the sauce warm as a dip or topping, or use it in your favorite recipes.
For a decorative touch, sprinkle some chopped fresh herbs on top before serving.
