Blend **1 cup soaked cashews** (boil for 10 minutes if unsoaked), **3 tbsp nutritional yeast**, and **½ cup plant-based milk** until smooth. Add garlic powder, paprika, or mustard for depth. Heat gently in a pan, stirring until thickened. **For a veggie boost**: Replace half the cashews with steamed carrots or potatoes. **Nacho variation**: Add roasted red peppers and a dash of hot sauce. Use over pasta, nachos, or roasted veggies. Store in the fridge for up to 5 days—reheat with a splash of milk to restore creaminess.
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