Cashew Cheese sauce

This sauce is awesome for pasta, potatoes, pizza base, rice and veggie bowls, basically anything you want to add cheese to.  It's great for dipping crusty bread too...  Noah is my picky eater and he loves this sauce.  He likes to mix this with marinara sauce to take spaghetti over the top!

Cashew Cheese Sauce
*adapted from This Cheese is Nuts by Julie Piatt

1 cup raw cashews, soaked overnight in water OR soak 10 min in boiling hot water
1/4 chicpea miso (found at Whole Foods)
1 TB nutritional yeast
1 TB lemon juice
1/2 tsp garlic powder
1/2 tsp salt
1 cup boiling water (not for soaking)

In a high speed blender, blend all ingredients on medium for 1-2 minutes.  If you do not soak the cashews it will have a more gritty texture so make sure you soak.  If you do not have a Vitamix soak in hot water for at least 20 minutes or overnight, covered in the fridge.

This recipe will cover a pound of pasta very nicely.  Feel free to add a can of peas if your kid will eat it.  Or lightly steamed broccoli.  

Picture:  Pasta, Classico Pasta sauce, sauteed mushrooms, peas, cashew sauce and topped with spicy salad microgreens