Cheese Sauce

Soak the cashews overnight and drain them. In a bowl, mix the tapioca starch with the 25ml of cold water until it is completely dissolved. Reserve.

Dice the onion into medium-sized cubes. Peel the sweet potato and cut into medium-sized cubes. Place the diced onion and sweet potato in a saucepan, cover with water, add a pinch of salt, and bring the contents to a boil, stirring occasionally.

Reduce the heat and let it simmer for 20 minutes, or until the vegetables are fork-tender. Carefully drain the vegetables. Save 300 ml of the cooking water to use in the cheese.

Transfer the vegetables, cashews, and all the remaining ingredients, except the tapioca starch and water preparation, to the blender. Blend for 3 - 5 minutes, until you have obtained a smooth and homogenous texture.

Pour the mixture into a saucepan, and add the tapioca starch and water preparation.

Stir constantly with a whisk over medium heat and bring it to a boil - until it thickens. After it starts boiling, remove from the heat and serve.

Stored in a covered container in the refrigerator for around 2-3 days.

This cheese goes great with nachos, mac n’ cheese, fries, burgers, or any dish you would love to complement with a creamy cheese sauce.