A delicious and creamy vegan nacho sauce that is perfect for dipping or as a topping for your favorite dishes.
Soak the raw cashews in water for a few hours to soften them.
Soaking the cashews ensures a smoother sauce texture.
Drain the soaked cashews and add them to a blender along with 2.5 cups of water, smoked paprika, garlic powder, onion powder, salt, pimientos, and nutritional yeast.
Blend until the mixture is completely smooth for the best consistency.
Transfer the blended mixture to a saucepan and heat over medium heat.
Stir constantly to prevent the sauce from sticking to the bottom of the pan.
Cook the mixture, stirring frequently, until it thickens to your desired consistency.
If the sauce becomes too thick, add a splash of water to adjust.
Serve the sauce warm as a dip or topping for your favorite dishes.
Garnish with chopped fresh herbs or a sprinkle of paprika for presentation.
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