AHEAD: SOAK CASHEWS OVERNIGHT TIME: 20 MINUTES (PLUS SOAKING OVERNIGHT) MAKES: 5 CUPS
This sauce is as American as apple pie. It evokes childhood nostalgia, and has much to do with the popularity of our Mac and Cheese (page 170) and Grilled Cheese (page 88). Our chef recommends you get creative with it, as there are innumerable applications for its use: for example, in a broccoli-and-cheese bake, as a chip dip, etc.
- 1 tablespoon olive oil
- 1 cup medium-diced yellow onion
- 2 garlic cloves, coarsely chopped
- 2½ cups raw cashews, soaked overnight, then drained
- 2 cups water
- 3 teaspoons cornstarch
- ½ teaspooon salt
- 2 tablespoons fresh lemon juice
- ½ cup nutritional yeast
- 1 teaspoon kosher salt
- ½ teaspoon Dijon mustard
- ½ teaspoon domestic paprika
- ½ teaspoon dark chili powder
Steps:
1 In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring often, until the onion is tender and translucent.
2 Carefully transfer the mixture to a high-speed blender and add the cashews, water, lemon juice, nutritional yeast, salt, mustard, paprika, and chili powder. Blend on high speed for about 2 minutes, stopping to scrape down the sides as needed, until completely smooth. Store in an airtight container in the refrigerator for up to 1 week.