Chef Phillis Engelbert of The Lunch Room Nacho cheese

. October 5, 2015.

Cashews: 5 c.
Water: 1 c. + 32 c.
Red peppers: 6 or 7 (depending on size)
Nutritional yeast: 20 c. (5# = 1/2 pail)
Cornstarch: 4 c.
Lemon Juice: 1 c. + 2 TBSP
Salt: .5 c. + 2 TBSP
Onion Powder: 3.5 TBSP
Granulated Garlic: 5 TBSP
Cumin: 3 TBSP + 1 tsp
Turmeric: 1 TBSP + 1 tsp
Yellow Mustard: 6.5 TBSP

​1. Finely grind cashews and 1 c. water into paste in food processor.

2. Puree red peppers

3. Combine cornstarch, lemon juice, salt, onion powder, granulated garlic, cumin, turmeric & yellow mustard, plus 32 c. water, in stockpot, mix well, and thicken on stove.

4. Remove from heat and slowly add nutritional yeast.

5. Then add cashew paste and red pepper puree and immersion blend entire mixture until smooth.

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