Vegan Cashew "Cheese" Sause

This is great for a dip, to use in vegan lasagna, to use as a spread on vegetable sandwiches...etc.

2 Day Process
 
What you need:
 
2 large red bell peppers, roughly chopped
2 cups raw cashews
1 cup nutritional yeast
2 tablespoons apple cider vinegar
1 garlic clove (optional)
1 teaspoon salt
1/2 teaspoon red chile flakes (optional)


Directions:

First Day-

Soak the cashews overnight in cold water to soften.

Next Day-

Combine all the ingredients in a blender, making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending.
Transfer to a sealed container and refrigerate until ready to use. Will keep for up to 5 days in the fridge.