Nacho Cheese Sauce

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1 cup Cashews

1 cup Water

1/2 cup Pimientos

2 tsp Onion powder

1/4 tsp Garlic powder

1/8 tsp Dill weed dried

1 tsp sea salt

2 Tbsp Lemon juice

3 Tbsp Nutritional Yeast Flakes (*optional)

Instructions for Nacho Cheese Sauce:

Combine all of the above ingredients in blender and blend until mixture is smooth. Pour mixture into sauce pan, cook over medium heat stirring constantly until mixture starts to thicken. Remove from stove. May either now pour over pasta, for Mac & Cheez, or use as a dip, or store in refrigerator for no more than 5 days, or may freeze and take out to use when desired. If you have problems with cashews substitute blanched almonds.

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