Roasted Red Pepper Cheezy Sauce

Boil cashews for 15-20 minutes to soften.

Mince the onion, jalapeños, and garlic. Skip cooking the jalapeños if using pickled.

Heat a small pan on medium-high heat and add roughly 1 teaspoon of oil. Add the onions and jalapeños to the pan and cook for 5-7 minutes until soft and starting to brown. Then, add in the garlic and cook for another 1-2 more minutes.

Add the boiled cashews and onion mixture to a blender along with the roasted red pepper, nutritional yeast, lemon juice, salt, smoked paprika, onion powder, black pepper and water. If using pickled jalapeños, add them in the blender as well. I used about 2-3 tablespoons but add to your preference.

Blend until smooth and creamy. Touch the sauce and rub between two fingers. If the sauce has texture, keep blending.

Add cheese sauce to a pan on low heat to warm up or serve chilled. Delicious both ways!