½ cup nutritional yeast, flakes if using powder, you can use slightly less
1 tbsp. white Miso, (optional)
1 tsp. Garlic Powder, or fresh minced garlic
1 tsp. Onion Powder, or fresh minced onion
½ tsp. Ground Mustard
A pinch of Ground Nutmeg
Salt
Black Pepper, to taste
~1 cup dairy-free Milk, (unsweetened)
Instructions
Drain the cashews and discard the water they were soaked in.
Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
Use straight away or add to a container and store in the fridge for up to 3 days.