Cashew cheese/gary sauce

This sauce is rich, creamy and cheesy and can be used in baked goods such as pizza and lasagna with great results. You can make it as thick or as runny as you prefer, depending on the intended use.

Cashew cheese/gary sauce

1 cup cashew, soaked overnight or for a minimum of 8 hours

1/2 tbsp apple cider vinegar

1/2 to 1 tsp lactic acid powder, to taste

1/4 tsp salt 
1tbsp nutritional yeast  
1/2 tbsp soy and coconut yogurt (optional)
1/2 cup rejuvelac for a smooth, thick consistency (perfect for pizza)
3/4 cup to 1 cup for liquid, runny consistency (ideal for creamy pasta sauces) 

METHOD

1. Soak the cashew nuts overnight, or for a minimum of 8 hours until they become soft. Do not skip this process as this is what will guarantee you a perfectly smooth cheese sauce.

2. Rinse the soaked cashews a few times under cold water, then place them in a blender or food processor with the rest of the ingredients, and blend until smooth. It takes less than a minute with a bullet blender, will probably take longer with another one.
If using a food processor, I would suggest blending the cashews without liquid first, to avoid the creation of lumps, and incorporating the liquid slowly once the nuts are blended.

I am currently working on making this cheese with the least amount of liquid possible and letting it mature for a few days or weeks. It is still work in progress, updates coming up soon!

Below you can see a few serving suggestions, on lasagna and pizza.

On lasagna