¾ cup cashews
¾ cup unsweetened almond milk
3 tablespoons nutritional yeast
2 tablespoons tapioca starch*
1 small jalapeño (optional)
2 tablespoons lime juice
1 ½ teaspoons white miso
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon ground turmeric
Salt to taste
Sprinkle with paprika (optional)
Soak the cashews for 4 hours or overnight. Drain.
In a high-speed blender, blend all of the ingredients until smooth.
Pour sauce into a pan. Cook for 3-4 minutes over medium-high heat, stirring constantly. Sauce will thicken. Remove from stove. Serve as planned.
For the best version of this sauce, tapioca starch is necessary to create the perfect consistency.
Serves 3 to 4