Cashew Cheese Sauce

 

Ingredients
1½ cups vegan whey (substitute water if you haven't made whey)
1 cup Rejuvelac (substitute water if you have no Rejuvelac)
1 cup raw cashews
¼ cup nutritional yeast flakes
1 teaspoon salt
1/4 to 1 teaspoon lactic acid powder (optional, you may need more if you use water)
annatto seed extract, for color (optional)
½ to 1 teaspoon xanthan gum (optional)

Instructions
Put the whey and Rejuvelac (or water) and cashews in a blender, and process until smooth and creamy.
Culture the cashew cream (optional). Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until the cashew cream has a deep, sharp flavor.
Transfer to a heavy medium saucepan and whisk in the nutritional yeast, salt, and 1/2 teaspoon of the optional lactic acid powder. Cook over medium heat, stirring almost constantly with the whisk, until very thick, 3 to 4 minutes. For a stretchier consistency, whisk in the optional xanthan gum; the more of the xanthan gum you use, the stretchier and gooier the sauce will be.
Cook, stirring constantly with the whisk, for 1 minute. Taste and add more lactic acid if desired.
Enjoy!
Stored in a covered container in the refrigerator, this Cheese Sauce will keep for about 4 days.