Vegan Cashew "Cheese" Sauce

This recipe was on my old blog-still is, I guess (I had to change blogs because the name of my old blog was too close to someone else’s). I really like to make this! It’s from The Saucy Vegetarian, Quick and Healthful No-Cook Sauces and Dressings, by Joanne Stephaniak, published by Book Publishing Company, page 70. I love this book! All the recipes in it are easy, delicious, and vegan. This "cheese" sauce is very easy to make. I like to eat it on crackers or on steamed broccoli.

Vegan Cashew "Cheese" Sauce
Makes about ½ cup

You can use this sauce for vegan Alfredo noodles or vegan au gratin dishes.

1/4 cup raw cashews
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons nutritional yeast flakes (available at natural food stores)
2 teaspoons sweet white miso or 1/4 teaspoon salt
½ teaspoon onion powder
1/4 cup water, more or less as needed (If I want the sauce to be thick enough to spread on crackers, I don’t use water, or very little.)

Grind the cashews to a powder in a dry blender. Add the remaining ingredients, using just enough water to make a thick but pourable sauce. Process until completely smooth.