Cashew cheese

2 cups water
1/4 cup pimento (unpickled) or roasted red peppers
2 Tbs nutritional yeast flakes
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbs cornstarch
1 cup raw cashew pieces
1 ½ Tbs lemon juice
Directions:
1. Place all ingredients in a blender.
2. Blend until smooth
3. Pour mixture into saucepan
4. Cook over medium heat, stirring constantly until mixture becomes thick
5. Serve warm over pasta, steamed broccoli, or baked potatoes.
6. Can also be served over baked corn chips for nachos
7. Refrigerate until firm to use as a “cheese spread.”