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Ultimate Vegan Cheese Sauce | Yield: 2 Cups | Time: 15 mins You'll Need      

High powered blender Measuring cups/spoons Silicone spatula Whisk Fine grater Large saucepan

Ingredients         

1/2 cup cashews* 1.5 cups water 2 tbsp tapioca starch** 1/2 tsp dijon mustard 1/4 tsp nutmeg 1/2 tsp salt 1/4 tsp black pepper 100g mature cheddar Violife 50 grams Violife Prosociano (parmesan)

*I used a nutribullet to make this recipe, but if you don't have a high-powered blender then I would recommend pre-soaking the cashew nuts for up to an hour prior to blending. **If you can't find tapioca starch, grind up tapioca pearls using a spice/coffee grinder and sieve to remove any un-blended pieces.

Method 1. Add the cashew nuts, water, tapioca starch, mustard, nutmeg, salt and pepper to the blender, blitz until completely smooth. 2. Grate the cheese and place next to the cooker. 3. Add the mixture to a saucepan on a medium heat and whisk until it thickens. Once thick, add the grated cheese and whisk until melted and smooth. Remove from the heat and use for your desired application. Sauce will thicken on standing. Enjoy! Cassidy xx