Melted Raw Cheese

Soak cashews for at least an hour or overnight. Drain water and rinse.

Combine all ingredients in a high-speed blender and blend. Depending on the strength of your blender, this may be tricky. If you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Or sometimes you need to remove an air pocket near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture more on the thick side. If you prefer a thinner sauce, simply add more water.

Serve right away, as a dip, on top of broccoli, on top of a raw veggie burger patty.

Refrigerate leftovers. Leftover raw cheese sauce will get thicker with time and keep for up to four days in a tightly sealed container in the refrigerator.