Basic Cashew Cheese Sauce

Preparation

1. Combine the cashews, 1⁄4 cup of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2 tablespoons more water for a thinner sauce. Store in an airtight container in the refrigerator for up to 7 days. The cheese will thicken when chilled, so you may need to add more water to thin it back out (unless you want a cheese spread, as described in the Variations).
2. VARIATIONS: Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, 1⁄2 teaspoon garlic powder, and 1⁄2 teaspoon dried dill.
3. Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.
4. Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.
5. Melty Cheese: For cheese that seems melty and browns when baked—for the main recipe or any of the variations—increase the water to 2⁄3 cup and add 1 tablespoon arrowroot powder or cornstarch. Transfer the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s thickened but still drips slowly off a spoon. Pour it on top of whatever you’re baking and proceed with that recipe’s instructions.
6. Cheese Spread: Use only 3 tablespoons water, or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.