Creamy Cashew Cheese Sauce

Method

1. Cover the cashews with boiling water and soak for 15 minutes (or soak in cold water for 4 hours or overnight), then drain and rinse.
2. Put the cashews in a blender with the 300 ml water and all the remaining ingredients.
3. Blend on high for 1–2 minutes, scraping down the sides once, until completely silky with no graininess.
4. Taste and adjust: add more salt for savouriness, more lemon for tang or more nutritional yeast for cheesiness.
5. Pour into a saucepan and warm over medium heat for 3–5 minutes, stirring constantly, until it thickens and turns glossy (if using tapioca it will become stretchy).
6. Thin with a splash of water to your preferred consistency and serve hot.