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(Originally published 4 June 2016 at https://cornfreehippie.com)

This cheese sauce is versatile because it can be made with nuts or nut-free to accomodate nut allergies. If you are avoiding peppers, then a carrot is a wonderful addition. For a more sharp cheddar - like flavor, use the roasted sunflower seeds as a base.

I have used this sauce in so many ways and it is a go-to when I need a boost of flavor or a sauce for my dishes. I also use it with cauli-rice and veggies for added protein. The possibilities are as limited as the imagination, so experiment and enjoy.

 Ingredients

• 1 cup cashews, soaked or roasted sunflower seeds

• ½ red bell pepper or carrot

• 5 - 6 Tbsp. unfortified nutritional yeast

• 2 Tbsp. hemp seeds or chia seeds

• 2 ½ Tbsp. lemon juice or  2 Tbsp. apple cider vinegar

• ¾ - 1 tsp. sea salt

• 1 tsp. ground mustard seed

• ½ - 1 tsp. paprika

• ½ tsp. turmeric

• ¼ - ½ cup water

Method

1. Place all ingredients in Blendtec or other high-speed blender.

2. Blend until smooth using "Whole Juice" setting on Blendtec for example.

3. Taste & adjust seasonings if needed as well as water for desired consistency.

4. Enjoy as a dip, as cheese on pizza, on nachos or a burrito bowl.