This vegan friendly creamy sauce has some spicy flavours already added to zing up a Mac'n'Cheese or other dish

Cynhwysion

200g raw cashews
2 garlic cloves
2tbsp nutritional yeast
250ml unsweetened almond milk, plus more to thin if necessary
1 jalapeno, chopped (feel free to deseed or leave out if sensitive to spice)
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon dijon mustard
1 teaspoon salt, to taste
Freshly ground black pepper

Dull

Cover in water to soak the cashews for at least 2 hours; otherwise you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.

Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary. Enjoy!
Serves 6-8, depending on how you use it.