Vegan Cashew "Cheese" Sauce or "Queso"

A couple times a year or so, I like to do my version of a less restrictive Whole 30 type of deal (That’s for another post). Just to reset things. One thing I do during that time is cut out all dairy. This is a recipe I like to go to during that time. Also, maybe for times when I’m just trying to pump the breaks on my cheese game. Everything in moderation right? I really can get after some cheese if given the chance. (“Workin’ on my night cheese!”). The original recipe this was based on was for a vegan “queso”, but I found that the first half of it could make for a really tasty "cheese" sauce with a tweak. Like one you would do for a broccoli cheese sauce to put over a potato for example. Below I specify in the recipe how to do it both ways, and you can take whatever fork in the road you fancy. I also have another recipe I use the base for. “Vegan Broccoli Mac and ‘Green Stuff’ Cashew “Cheese” Casserole.” It's kinda out there, but so good.

Ingredients: 
For the "cheese" sauce base:

• 1 cup raw cashews
• 1 medium carrot, cut in large chunks (about 3/4 cup)
• 1-1/2 cups unsweetened cashew or almond milk
• 1-1/2 cups cold water
• 1/3 cup nutritional yeast seasoning
• 2 tablespoons cornstarch
• 1 teaspoon of of kosher salt
• 2 tablespoons of white wine vinegar.
• 1 tablespoon vegetable oil

To make it “Queso"

• 1/2 cup finely chopped onion
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 15 oz can Fire-Roasted Tomatoes
• 1 large jalapeno, diced.
• 1 teaspoon (or more) hot sauce to taste. (I like Valentina or the Organic Jalapeno Hot Sauce from Whole Foods.)
• Chopped Cilantro 
• Lime wedges
• Pico de gallo (optional)

Equipment:

• Medium sized saucepan
• Large spoon
• Blender
• Chef’s knife

Directions:

1. Add the cashews and carrot to a medium saucepan. Add enough water to cover and bring to a boil. Cook until the carrot is tender. About 15 mins. 
2. Drain and add the cashews and carrot to the blender. 
3. Add the nut milk, cold water, nutritional yeast, white wine vinegar, and cornstarch. 
4. Blend until smooth. 
5. In the same sauce pan you cooked the cashews and carrot in, heat the vegetable oil over medium heat. 
6. If making just the cheese sauce skip to step 10.
7. Add the onion and cook for a couple mins, occasionally stirring to keep it from burning. 
8. Add the chopped jalapeno and cook for another min. 
9. Stir in the garlic, cumin, smoked paprika and cook for 30 seconds until the garlic and spices are aromatic. 
10. Add the cheese sauce and salt to the pot. (If making Queso, also add in the fire roasted tomatoes and hot sauce)
11. Cook, stirring regularly until thickened. It should be about 10 mins. If it’s still not thick, turn up the heat a little. Make sure to continuously stir to keep it from getting stuck to the bottom of the pot. 
12. Remove from the heat. If using as a cheese sauce it’s ready to go. If making queso, stir in the cilantro, and the juice from a couple squirts of lime. Top with the pico for an extra touch of freshness. Serve with tortilla chips, corn or flour tortillas, or in any way you would use queso.