3 - 5tbspminced garlic (about 8 - 10 cloves of garlic)I sometimes use minced garlic from a jar
1cup"raw" cashewsun-roasted, unsalted, soaked overnight or boiled while you make the onions, then drained. Be sure to measure your cashews before soaking or boiling. If using whole cashews make it a heaping cup, if using cashew pieces right about a cup is good.
1pinchcayenne pepper**less to none if serving spice sensitive people or kids, more if you like it hot
Chop and slice up your onions, they don't have to look pretty just try to keep them around or under ¼ inch thick. Also, if you haven't soaked your cashews, put them in a pot with enough water to cover them, bring them to a boil and then turn the heat off and let them sit in the hot water while you sauté your onions and load the blender.
Put the tablespoon of Earth Balance in big sauté pan and get it to sizzle. Then at medium to medium high heat, sauté the onions.
While you sauté your onions you can then start adding ingredients to the blender, but keep an eye on the onions and keep them moving, you want to get them to brown a little. In the blender put 1 & 1/2 cup of the broth, lemon juice, salt, black pepper, nutritional yeast, apple cider vinegar, mellow white miso, tomato paste, onion powder, mustard powder, cumin, turmeric powder, cayenne pepper.
Once onions are browning, add garlic to the pan. Sauté the garlic. Once the garlic looks amber in color, pour 1 cup of broth into the pan and turn the heat up a little. Let the onions get soft and soak up most of the broth.
Drain the cashews with a strainer and add the cashews to the blender. Let the onion garlic mixture cool slightly and transfer it to the blender.
Blend until creamy. Add broth if you think the sauce is too thick. If you will be adding salsa to make this a queso, leave it thick and adjust after adding salsa. Taste and adjust seasonings, if desired (see notes below). Serve, store or freeze (see notes below). Enjoy!
Freeze: Before closing the container, I cover the top with plastic wrap touching the sauce to make it airtight. To defrost, just heat and stir or whisk and it will become creamy againStore: I keep it in the fridge and use it for a week. If it has separated, just stir, if it is too thick add some of the left over broth. For mac and cheese you may want to omit the cumin and the cayenne especially if you are making this for kids.To adjust flavor : Want more acid? Add a little more lemon juice, apple cider vinegar or tomato paste.Want less acid? Add a little more nutritional yeast and/or onion powder.Other adjustment: Add a little more salt and pepper.Like it hot? Add more cayenne pepperOption to eliminate Earth Balance/oil: just cook the onions in a little broth in the non-stick pan. www.planttestkitchen.com