Vegan Cheddar Cheese Cheeze Sauce

• 1 12 cups nutritional yeast
• 12 cup water
• 14 cup olive oil
• 1 cup unsweetened almond milk
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon mustard
• 1 tablespoon miso
• 3 ounces firm tofu (1/4 package)
• 14 cup raw cashews
• canned jalapeno (we used 4 of the little strips and it was not spicy at all but added to the taste. More for spicier )
• 1 sauteed red bell pepper
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

1. Put everything in a blender and blend the poopy out of it til it is smooth.
2. If making a casserole, just throw it in and cook.
3. If using as sauce for something else, bring to boil and stir until it is the desired consistency.
4. For the nachos, we just drizzled it on and microwave for a bit to warm it up.

nutritional yeast, water, olive oil, unsweetened almond milk, garlic, paprika, mustard, miso, cashews, red bell pepper, cornstarch, lemon juice

Taken from www.food.com/recipe/vegan-cheddar-cheese-cheeze-sauce-475859 (may not work)