Vegan Cashew Cream Cheese Sauce



1 cup of cashew nuts, soaked overnight (or at least 2 hours)

1/2 tsp salt

1/2 cup vegetable stock (approx)

2-3 tbs nutritional yeast


Drain soaked cashews and add to blender.  

Blend until smooth.

Add salt and nutritional yeast with about half of the stock and blend again.

Mixture should be creamy and silky smooth, add more stock to required consistency.

*Can be also be used to spread on crackers if left a little thicker consistency.

will keep refrigerated about 3 days.