Best Vegan Nacho Cheese Sauce - cooking recipe

Ingredients

3 1/2 cups water
2 cups raw cashews
2 lemons, juice of
3/4 teaspoon paprika
1 teaspoon garlic powder (heaping)
1 teaspoon onion powder (heaping)
3 teaspoons salt
1 (7 ounce) can pimientos (including the liquid)
1/2 cup nutritional yeast (not brewers yeast!)

Preparation

Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
Pour the blended mixture into a saucepan and add the remaining water.
Heat the mixture in a saucepan for about 20 minutes.
Stir continually to prevent it from burning.
Add water to desired consistency (optional).
Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!