For vegans and the lactose intolerant, the tangy taste of cheese sauce is something that is hard to replace. Nutritional yeast is one of the most popular substitutes for cheese; it is non-dairy and non-soy, has a tangy flavor similar to that of cheese, and can be easily used to create a cheesy-style sauce.
Wash and chop one small bell pepper. Measure out the correct quantities of all of the spices you will need.
Add cashews, water, lemon juice, miso, bell pepper, nutritional yeast, salt, onion powder and garlic powder to the blender. Blend on high until the mixture is smooth, making sure that the cashews have been mixed in completely.
Pour mixture into a medium saucepan. Bring to a boil, then immediately turn down the heat to medium-low, stirring constantly to avoid clumping or burning. Cook until thickened.
Take off the heat and serve. Cheese sauce can be poured over pasta to create a macaroni-and-cheese-type dish, or set out with chips and eaten as a dip.