Makes about 1.5 cups
- 1 cup raw cashews, soaked about four hours
- 2 tablespoons nutritional yeast (usually found in the bulk section)
- ½ cup of filtered water; add more for desired consistency
- ¼ cup of white miso paste
- Juice from 1 lemon
- 1 clove garlic, chopped. Feel free to add more if you love garlic!
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1-2 canned chipotles in adobo sauce or 1 teaspoon of dried chipotle powder. BTW, I mean 1 chile, not the whole can! Start mild — you can always add more.
- Sea salt and pepper to taste
- 1 teaspoon of dried dulse flakes (this sea vegetable is a great source of natural iron and magnesium)
Rinse and drain the cashews. Then, add them to a high-speed blender along with the nutritional yeast, water, miso, lemon juice, garlic, turmeric, chili powder, chipotle, and dulse flakes.
Blend until smooth, adding a bit more water if you want a thinner consistency.
If you have a Vitamix, you can keep running the blender for about 3 minutes to heat the sauce.
Otherwise, pour the sauce into a small saucepan and heat gently on very low heat. Heat gently, because the sauce will thicken quickly. This should only take a minute or two. Season the sauce with salt and pepper, and enjoy.
Leftovers can be stored in a jar, refrigerated, for several days.