My Favorite Cheese Sauce

I've been saving my favorite cheese sauce recipe for so long, I've had time to update and fine tune it, and now it's time to share it! I like the version using garbanzo beans the best, but try it both ways and see what you think. Cheers to (vegan) cheese!

My Favorite Cheese Sauce 

1 cup raw cashews, soaked in cold water for 20 minutes or more, then drained and rinsed
OR
1/2 cup soaked cashews plus 1/2 cup cooked, rinsed garbanzo beans

1/2 cup nutritional yeast
1/2 - 1 tsp salt (or to taste)
1/2 tsp paprika
1/2 tsp sweet smoked paprika
1/2 tsp garlic powder
1 tsp dry mustard
3 T raw or toasted sesame seeds
1 tsp miso paste
1 T tamari
2 T white or apple cider vinegar
2 T olive oil (optional)
1 cup water

Place all ingredients in a blender. Blend at highest speed until smooth. Pour the sauce into a pan and heat it over low heat on the stove. (If you have a Vitamix, use boiling water and blend for a good long minute or two. It will be hot enough to use straight from the blender with no need to heat it on the stove. Do not try this with a NutriBullet! I love my Vitamix!)

This creamy, wonderful sauce makes a killer mac n' cheese, and tastes great on any veggie dish. You can also make it into a thick spread by reducing the water and salt. A Vitamix or food processor can handle the extra thickness. Enjoy!