Ingredients:

• 2 large red bell peppers, roughly chopped

• 2 cups raw cashews

• 1 cup nutritional yeast

• 2 tablespoons apple cider vinegar

• 1 garlic clove, optional

• 1 teaspoon salt

Instructions:

1. Makes 3 cups.

2. Soak the cashews overnight in cold water to soften, unless you have a high power blender such as a Vitamix.

3. Combine all the ingredients in a blender, making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending.

4. Transfer to a sealed container and refrigerate until ready to use. The cheese sauce will keep for up to 5 days in the fridge.

5. Enjoy