Vegan Colby Cheese Dip

Equipment:
Blender, sauce pot


1 1/2 C water
1/2 C raw cashews
1/2 C pimento pieces (drained)
4 T lemon juice
4 T nutritional yeast flakes
2 T tahini
2 tsp. onion granules
1 tsp. salt
1/4 tsp. mustard powder

2/3 C soy milk
2 tsp. apple cider vinegar
1 T cornstarch (or arrowroot powder)

Directions
Place first 9 ingredients in the blender and puree until completely smooth.

Measure the soy milk and add vinegar directly into the measuring cup with it. Stir and let sit for about 5 minutes. Then stir in cornstarch until thoroughly blended.

Pour all ingredients into saucepan and stir constantly while on medium heat. Continue until consistency is just slightly runnier than desired (mixture will thicken a bit as it cools). Takes about 5-15 minutes depending on intensity of stove heat.

If you're the recycling type (and you ARE, right?) pour as much of the mix as you can into a clean salsa jar for tomorrow night, and you'll still have about 6-8 oz. of dip for a post-cooking snack. You will thank yourself tomorrow when you look in the fridge and go "Hey! Vegan cheese sauce!".