WFPB Cheese Sauce
| 1 cup white beans (cannellini or navy), rinsed and drained very well | Blend all ingredients until completely smooth | Adjust water for desired pourability | Warm gently, if desired |
|---|---|---|---|
| 1/4 cup raw cashews (soaked in hot water for 10 minutes if your blender isn't high-speed) | |||
| 1 tablespoon extra-virgin olive oil (emulsifies the sauce and boosts turmeric absorption) | |||
| 1/2 to 3/4 cup water (start with 1/2 cup and add more to reach your desired pourability) | |||
| 3 tablespoons nutritional yeast | |||
| 2 tablespoons fresh lemon juice | |||
| 1 1/2 teaspoons white miso paste | |||
| 1/4 to 1/2 teaspoon MSG (start with 1/4; the miso and nutritional yeast already provide heavy umami) | |||
| 1 teaspoon paprika (smoked paprika is excellent here for a "nacho" vibe) | |||
| 1/2 teaspoon onion powder | |||
| 1/4 teaspoon garlic powder | |||
| 1/4 teaspoon ground turmeric (for that classic yellow cheddar color) | |||
| 1/4 teaspoon lactic acid |