A pinch to ⅛ teaspoon cayenne pepper depending on how much heat you like
⅛ cup of water
Instructions
Soak the cashews and sunflower seeds for about 8 hours. Rinse well and drain.
Add all the ingredients into a blender and blend until smooth.
Serve with veggie sticks, jicama chips (jicama cut into chips shape, as seen in pictures) or drizzle over raw vegan cilantro lime rice, lettuce leaf tacos, taco salads, or thin it out with a little bit of water and drizzle over salads as a dressing.
Notes
Store in an air-tight container. Keeps for 3 days in the refrigerator.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-nacho-cheese-sauce/